Saturday, July 16, 2011

White Chicken Chili and Cornbread

Today it feels more October and not at all like July so I decided to make White Chicken
 Chili and cornbread for dinner.

 It was pretty amazing! And before I forget what I did if figured I would post a blog with the recipe.

White Chicken Chili

4 cups navy beans cooked and drained
1 onion chopped fine
2 cloves garlic chopped fine
2 cups chicken broth
2 chicken breasts cooked and shredded
1 cup Verde salsa
1 cup frozen corn
1/2 tsp oregano
1/2 tsp chili powder
1 tsp cumin
1/4 tsp fresh cracked black pepper
1 small splash of liquid smoke (I have chipotle flavored... YUM!!!)

Take 2 cups of the navy beans and mash them up. set aside. In a big, heavy bottomed pot saute the onions and garlic until translucent. Add everything else and simmer for about 30 minutes. Serve with shredded pepper jack cheese if desired.


1 cup cornmeal
1 cup flour
4 tsp baking powder
4 tablespoons sugar
1 tsp salt
1 egg
1/4 cup oil
1 cup milk

Combine cornmeal, flour, sugar, salt and baking powder in a medium bowl. Add additional ingredients and stir until combined. Pour batter into an 8x8 baking dish and bake at 425 for 30 minutes or until a toothpick inserted into the center on the cornbread is clean.

It was a huge hit with the kids and it is very mild. If you want to kick up the heat (like I did) add a few drops of your favorite hot sauce.

I hope you are having sunnier weather wherever you are! Feel free to save these recipes for a far off fall day!

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