White Chicken Chili with Kerrygold Aged Cheddar Cheese

What better way to warm up on a cold day than with a hot bowl of chili? White chili combines Southwestern spices and Irish cheese in a festive melding of flavors.

Ingredients
1 teaspoon olive oil
1 onion (about 8 oz), peeled and diced
1 yellow bell pepper (8 oz), stemmed, seeded and chopped
1 tablespoon minced fresh jalapeño chile
1 1/2 teaspoons ground cumin
1 can (15 oz) cream-style corn
1 can (7 oz) diced mild green chiles
2 cups whole milk
1 can (15 oz) navy beans, rinsed and drained
2 cups shredded cooked chicken
Salt and pepper
1 to 1 1/2 cups shredded Kerrygold Aged Cheddar Cheese (3 to 4 1/2 oz)

Method
In a large pan, combine oil, onion, bell pepper, and jalapeño chile.
Stir often over high heat until onion is limp, 3 to 4 minutes.
Add cumin, corn, green chiles, milk, and beans.
Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, to blend flavors, about 10 minutes.
Stir in chicken.
Season with salt and pepper.
Stir in the Kerrygold Aged Cheddar Cheese and serve immediately.