White Chicken Chili With Cheddar Hushpuppy Crust
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Olive Oil1.25 cups
Onion (finely chopped)2 cloves
Garlic (minced)1 medium
Green Bell Pepper (chopped)1 tsp
Ground Cumin1 tbsp
Chili Powder2 tbsps
Lime Juice (fresh)2 cups
Cooked Chicken (chopped)1
Egg1 cup
Milk3 tbsps
Butter1 cup
Cheddar (shredded)Directions:
1
Preheat oven to 400 degrees F
2
Filling: In a 10 1/2-inch cast iron skillet, heat the olive oil over medium heat
3
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
4
Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined
5
Remove from the heat and set aside
6
Crust: In a medium mixing bowl, beat the egg
7
Add the milk, butter, and cornbread mix, and blend well
8
Stir in 1/4 cup onion and the cheese
9
Pour over the chicken chili in the skillet
10
Bake for 25 to 30 minutes, or until the cornbread is golden brown
11
Remove from the oven and let cool for about 5 minutes
12
If desired, top with sour cream, salsa, and cilantro before serving