White Chicken Chili With Cheddar Hushpuppy Crust Recipes

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WHITE CHICKEN CHILI WITH AGED CHEDDAR CHEESE



White Chicken Chili with Aged Cheddar Cheese image

A delicious white chicken chili recipe with melted cheddar cheese swirled in.

Provided by RecipeGirl.com (via KerryGold)

Categories     Main Course

Time 40m

Number Of Ingredients 13

1 teaspoon olive oil
1 medium onion, (peeled & diced)
1 medium yellow bell pepper, (seeded & chopped)
1 medium orange bell pepper, (seeded & chopped)
1 tablespoon minced fresh jalapeno pepper ((seeds removed))
One 15-ounce can creamed corn
One 15-ounce can navy beans, (rinsed & drained)
One 7-ounce can diced mild green chiles ((liquid squeezed out))
2 cups whole milk
1½ teaspoons ground cumin
2 cups shredded cooked chicken
salt and pepper, (to taste)
1½ cups shredded aged white cheddar cheese

Steps:

  • In a large pan, combine the oil, onion, bell peppers and jalapeños. Stir often over high heat until onion has softened, 3 to 4 minutes. Add the corn, beans, chiles, milk and cumin. Bring to a boil; reduce the heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes. Stir in the chicken. Season with salt and pepper.
  • When ready to serve, stir in the cheddar cheese and serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 425 kcal, Carbohydrate 41 g, Protein 29 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 581 mg, Fiber 9 g, Sugar 8 g

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST



WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST image

Categories     Soup/Stew     Bean     Chicken     Bake     Quick & Easy     Dinner

Yield 6 servings

Number Of Ingredients 19

1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin' or Buttermilk)
1 cup shredded cheddar
Sour cream, optional, for garnish
Salsa, optional, for garnish
Fresh cilantro sprigs, optional, for garnish

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.

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST



White Chicken Chili with Cheddar Hushpuppy Crust image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin' or Buttermilk)
1 cup shredded cheddar
Sour cream, optional, for garnish
Salsa, optional, for garnish
Fresh cilantro sprigs, optional, for garnish

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.

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST



White Chicken Chili With Cheddar Hushpuppy Crust image

Great fall or winter meal, quick to put together if you've got some leftover chicken on hand. Recipe is from Martha White.

Provided by Pinay0618

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon crisco pure olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 medium green bell pepper, chopped
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons lime juice
1 (19 ounce) can cannellini beans (white kidney beans)
2 cups chopped cooked chicken
1 (14 ounce) can chicken broth
1 (4 1/2 ounce) can green chilies, drained
1 large egg
1/2 cup milk
3 tablespoons butter, melted
1 (6 ounce) package martha white cotton country cornbread mix
1/4 cup finely chopped onion
1 cup shredded cheddar cheese

Steps:

  • HEAT oven to 400°F Heat oil over medium heat in 10 1/2-inch cast iron skillet. Add 1 cup onion, garlic, green pepper, cumin and chili powder; sauté about 3 to 5 minutes or until vegetables are tender. Add remaining filling ingredients; simmer about 10 minutes.
  • BEAT egg in medium bowl. Add milk, butter and cornbread mix; mix well. Stir in 1/4 cup onion and cheese. Pour over chicken chili in skillet.
  • BAKE 25 to 30 minutes or until cornbread is golden brown. Top with sour cream, salsa, and/or cilantro, if desired.

Nutrition Facts : Calories 462.4, Fat 17.2, SaturatedFat 6.7, Cholesterol 88.9, Sodium 656.8, Carbohydrate 51.4, Fiber 9.1, Sugar 9.6, Protein 26.8

WHITE CHICKEN CHILI WITH CHEDDAR HUSHPUPPY CRUST



White Chicken Chili with Cheddar Hushpuppy Crust image

How to make White Chicken Chili with Cheddar Hushpuppy Crust

Provided by @MakeItYours

Number Of Ingredients 19

1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
1 (4 1/2-ounce) can mild green chiles, drained
1 egg
1/2 cup milk
3 tablespoons butter or margarine, melted
1 (6-ounce) package cornbread mix (recommended: Martha White brand Cotton Pickin? or Buttermilk)
1 cup shredded cheddar
Sour cream, optional, for garnish
Salsa, optional, for garnish
Fresh cilantro sprigs, optional, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • 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.
  • 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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