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White Chicken Chili With Cheddar Hushpup




Source of Recipe


the web


List of Ingredients




1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 green pepper, seeded and chopped
2 teaspoons 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 chilies, 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 chilies. Simmer about 10 minutes.
Crust: In medium bowl, combine cornbread mix, onion, milk, egg, butter and cheese. Pour over chicken chili 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.
Makes 6 to 8 servings.