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Chili: White Chicken Chili w/Cheddar Hushpuppy Crust

Source of Recipe

Gaynell Lawson


Recipe Introduction

A Prize-Winning Cornbread Recipe!

List of Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 green pepper, seeded and chopped
2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 can cannellini beans (white kidney beans)
4 cooked chicken breast halves, cut in bite-size pieces
2 cans chicken broth
1 small can chopped mild green chiles, drained

Cheddar hushpuppy crust:

1 package Martha White Cotton Pickin' Cornbread Mix
1/4 cup finely chopped onion
1/2 cup milk
1 egg
3 tablespoons melted butter or margarine
1 cup shredded Cheddar cheese
Garnishes
Sour cream, cilantro, salsa (as desired)




Recipe

In an 11-inch iron skillet, heat olive oil. Add onion, garlic, green pepper, cumin and chili powder. Saute until tender. Add lime juice, beans, chicken, chicken broth and chiles. Simmer about 10 minutes.

Crust: In medium bowl, mix cornbread mix, onion, milk, egg, butter and cheese. Pour over chicken chile in hot skillet. Place in preheated 425-degree oven for 20 to 25 minutes or until cornbread crust is golden brown.

Serve with garnishes of sour cream, cilantro and salsa, as desired.

Serves 6 - 8