White Chicken Chili With Cilantro Cornbread Food

CHICKEN-CORN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring, until slightly soft, about 3 minutes. Add the garlic, chopped jalapeno, green chiles and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the chicken broth, chicken and beans along with the liquid from one of the cans of beans. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 15 minutes.
• Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup cheese. Divide the chili among bowls and top with the remaining 1/2 cup cheese and the sliced jalapeno. Serve with sour cream and cornbread, if desired.

WHITE CHICKEN CHILI WITH CILANTRO CORNBREAD

Steps:

• 1. For the chili: In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally. Add diced peppers and continue to cook until peppers are soft, about 10 more minutes. Add chili powder, cumin and oregano to pot and stir to combine.
• 2. In a medium bowl, toss chicken with flour and salt and pepper. Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.
• 3. In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth. Add to the chicken and vegetable mixture, along with remaining chicken broth. Stir to combine. Add corn and navy beans and simmer for about an hour. Mixture will thicken. Before serving, stir in Monterey jack cheese and chopped cilantro. Serve with cornbread and chile sour cream
• 4. For the cornbread: Preheat oven to 350 degrees. Butter a 9 x 9 baking dish and set aside. In a medium bowl whisk together dry in ingredients and spices. Add ½ cup butter, buttermilk and eggs and stir till combined. Bake in preheated oven 30-35 minutes until tester in the center comes out clean.
• 5. For the Green Chile sour cream: Combine all ingredients in a medium bowl. Refrigerate until ready to use

LEAN WHITE CHICKEN CHILI

Steps:

• Heat oil in large skillet over medium-high heat.
• Add chicken and cook until no longer pink.
• Remove chicken and set aside.
• Add onion and garlic to skillet and cook until tender.
• Place chicken, onion, and garlic in crockpot.
• Add wine, beans, mustard powder, cumin, salt and pepper.
• Cook on low 5 to 6 hours.
• Place servings into bowl (If using tortilla chips put them in bowl first).
• Sprinkle with cheese and add sour cream.

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except cilantro.
• Cover; cook on Low heat setting 6 to 7 hours.
• Stir well and garnish each serving with cilantro.