White Chicken Chili With Cilantro Cornbread Recipes

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST

Steps:

• Preheat oven to 400 degrees F.
• Filling:
• In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat. Add 1 cup onion, garlic, green pepper, cumin, and chili powder, and cook for about 3 to 5 minutes, or until the vegetables are tender. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
• Crust:
• In a medium mixing bowl, beat the egg. Add the milk, butter, and cornbread mix, and blend well. Stir in 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet. Bake for 25 to 30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.
• If desired, top with sour cream, salsa, and cilantro before serving.

WHITE CHICKEN CHILI WITH CILANTRO CORNBREAD

Steps:

• 1. For the chili: In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
• 2. In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
• 3. In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken. Before serving, stir in Monterey jack cheese and chopped cilantro. Serve with cornbread and chile sour cream
• 4. For the cornbread: Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside. In a medium bowl whisk together dry in ingredients and spices. Add ½ cup butter, buttermilk and eggs and stir till combined. Bake in preheated oven 30-35 minutes until tester in the center comes out clean.
• 5. For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use