WHITE CHICKEN CHILI WITH AGED CHEDDAR CHEESE
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
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
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
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
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
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
How to make White Chicken Chili with Cheddar Hushpuppy Crust
Provided by @MakeItYours
Number Of Ingredients 19
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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