white chicken chili with cilantro cornbread
They will never know this is a healthy recipe because it tastes so rich and hearty!
prep time
1 Hr
cook time
1 Hr
method
---
yield
8-10 serving(s)
Ingredients
- 2 cups sweet onion, diced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 cups diced green pepper and green pepper
- 5 pounds skinless/boneless chicken breasts and thighs
- 1/4 cup all purpose flour
- 1 teaspoon chili powder
- 4 teaspoons cumin
- 2 teaspoons ground oregano
- 4 cans 15 oz cannellini beans (do not drain)
- 9 cups chicken stock, light
- 2 cans (4.25 oz) diced green chiles
- 1 can (15 oz) navy beans
- 2 cups fresh corn kernels (use frozen if unavailable)
- 2 cups shredded montery jack cheese
- 1/2 cup chopped fresh cilantro
- to taste - salt and pepper
- FOR THE CILANTRO CORNBREAD
- 1 1/3 cups all purpose flour
- 1 1/3 cups yellow cornmeal
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons dried cilantro
- 1 teaspoon ground corriander
- 1/2 cup salted butter, melted
- 1 1/3 cups buttermilk
- 2 large eggs, at room temperture, lightly beaten
- FOR THE GREEN CHILE SOUR CREAM
- 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
-
Step 1For 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.
-
Step 2In 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.
-
Step 3In 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
-
Step 4For 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.
-
Step 5For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes