White Chicken Chili with Cilantro Cornbread

1
Laurie Lufkin

By
@laurielufkin

They will never know this is a healthy recipe because it tastes so rich and hearty!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-10
Prep:
1 Hr
Cook:
1 Hr

Ingredients

  • 2 c
    sweet onion, diced
  • 4 clove
    garlic, minced
  • 1/4 c
    olive oil
  • 2 c
    diced green pepper and green pepper
  • 5 lb
    skinless/boneless chicken breasts and thighs
  • 1/4 c
    all purpose flour
  • 1 tsp
    chili powder
  • 4 tsp
    cumin
  • 2 tsp
    ground oregano
  • 4 can(s)
    15 oz cannellini beans (do not drain)
  • 9 c
    chicken stock, light
  • 2 can(s)
    (4.25 oz) diced green chiles
  • 1 can(s)
    (15 oz) navy beans
  • 2 c
    fresh corn kernels (use frozen if unavailable)
  • 2 c
    shredded montery jack cheese
  • 1/2 c
    chopped fresh cilantro
  • to taste
    salt and pepper
  • FOR THE CILANTRO CORNBREAD

  • 1 1/3 c
    all purpose flour
  • 1 1/3 c
    yellow cornmeal
  • 2 tsp
    baking powder
  • 3/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 2 Tbsp
    dried cilantro
  • 1 tsp
    ground corriander
  • 1/2 c
    salted butter, melted
  • 1 1/3 c
    buttermilk
  • 2 large
    eggs, at room temperture, lightly beaten
  • FOR THE GREEN CHILE SOUR CREAM

  • 1
    8 oz container sour cream
  • 1 can(s)
    (4.25 oz) diced green chiles, do not drain
  • 1
    lime juiced

How to Make White Chicken Chili with Cilantro Cornbread

Step-by-Step

  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

Printable Recipe Card

About White Chicken Chili with Cilantro Cornbread

Course/Dish: Chili
Other Tag: Healthy
Hashtags: #cornbread #white #Bean



Show 6 Comments & Reviews

31 Recipes to Make for Dinner in March

31 Recipes to Make for Dinner in March


Stuck in a dinner rut? We’re here to help with your March menu! We’ve curated 31 family-friendly meals that are tested and approved by home cooks just like you. Twists on family favorites, new dinner ideas, and heirloom recipes, we have all the meals you need for the month below!

Bacon Recipes That Go Beyond Breakfast

Bacon Recipes That Go Beyond Breakfast


Bacon, how do I love thee? I’m not sure I can count the ways. It’s my go-to meat alongside eggs or on a breakfast sandwich. But, I don’t restrict my bacon enjoyment only to morning-time. If you like bacon as much as I do, you have to check out these Blue Ribbon recipes. “So easy, […]

16 Recipes With Velveeta

16 Recipes With Velveeta


Name a food item more polarizing than Velveeta – we’ll wait. You either love or hate this cheese. While it isn’t a pantry item we use every day, we do love the soft and smooth texture Velveeta adds to some of our favorite recipes. Queso, macaroni and cheese, hot pockets, and more wouldn’t be the […]