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

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Ingredients

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

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