Real Recipes From Real Home Cooks ®

white chicken chili with cilantro cornbread

(1 rating)
Recipe by
Laurie Lufkin
Essex, MA

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

(1 rating)
yield 8 -10
prep time 1 Hr
cook time 1 Hr

Ingredients For white chicken chili with cilantro cornbread

  • 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
  • 2 tsp
    ground oregano
  • 4 can
    15 oz cannellini beans (do not drain)
  • 9 c
    chicken stock, light
  • 2 can
    (4.25 oz) diced green chiles
  • 1 can
    (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
  • 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
  • 2 Tbsp
    dried cilantro
  • 1 tsp
    ground corriander
  • 1/2 c
    salted butter, melted
  • 1 1/3 c
  • 2 lg
    eggs, at room temperture, lightly beaten
  • 1
    8 oz container sour cream
  • 1 can
    (4.25 oz) diced green chiles, do not drain
  • 1
    lime juiced

How To Make white chicken chili with cilantro cornbread

  • 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

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