White Chicken Chili with Cheddar Hushpuppy Crust

Posted by at 8:39 AM GMT+0000


There isn’t much to say about this recipe as the title says it all. A few things I would mention, however, like a few of my other recipes it makes the most out of one of the best things that comes from the grocery store – rotisserie chicken, and like chili this recipe is very adaptable to your tastes and what’s in the pantry.

1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium red bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini or navy beans
2 cups cooked chicken, chopped
1 (14-ounce) can low-sodium chicken broth or 1 ½ cups of homemade chicken stock
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

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. Spoon over the chicken chili in the skillet – it will not completely cover. 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.

Tips: Spruce up the cornbread mix with a little creamed corn, or cilantro and jalapeños for a spicy kick.
Don’t have cannellini beans readily available, black beans or kidney beans can be substituted easily.
I also like to add some fresh roasted corn or my corn salsa to the chili for fresh, Summery flavor.
Serve this with homemade tortillas and a chunked avocado with a lite lime juice dressing.

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