White Chicken Chili With Cheddar Hushpuppy Crust |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Great fall or winter meal, quick to put together if you've got some leftover chicken on hand. Recipe is from Martha White. Ingredients:
1 tablespoon crisco pure olive oil |
1 cup finely chopped onion |
2 garlic cloves, minced |
1 medium green bell pepper, chopped |
1/2 teaspoon cumin |
1 tablespoon chili powder |
2 tablespoons lime juice |
1 (19 ounce) can cannellini beans (white kidney beans) |
2 cups chopped cooked chicken |
1 (14 ounce) can chicken broth |
1 (4 1/2 ounce) can green chilies, drained |
1 large egg |
1/2 cup milk |
3 tablespoons butter, melted |
1 (6 ounce) package martha white cotton country cornbread mix |
1/4 cup finely chopped onion |
1 cup shredded cheddar cheese |
Directions:
1. HEAT oven to 400°F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
2. BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
3. BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.
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