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.
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Gulfraz Ali
[email protected]I wasn't a big fan of this chili. I found it to be a bit bland and the hushpuppy crust was too greasy for my taste.
Jack Murphy
[email protected]This chili is delicious! The hushpuppy crust is a great idea and it adds a nice crunch to the chili. I will definitely be making this again!
Kitty Irvin
[email protected]I made this chili for a potluck and it was a huge hit! Everyone loved it. The only thing I changed was that I used ground turkey instead of chicken. It turned out great!
Tyra Dillon
[email protected]This chili is so easy to make and it's packed with flavor. I love that I can just throw everything in the crock pot and let it cook all day. The hushpuppy crust is a great addition and it really takes this chili to the next level. I highly recommend
Erick Velasco
[email protected]Wow! This white chicken chili is absolutely delicious! The combination of spices and the creamy texture is just perfect. I especially love the cheddar hushpuppy crust - it adds a nice crispy touch to the chili. I'll definitely be making this again!