White Chicken Chili With Cheddar Hushpuppy Crust

Name: White Chicken Chili With Cheddar Hushpuppy Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/4 cups finely chopped onion; 2 cloves garlic, minced; 1 medium green bell pepper, chopped; 1/2 teaspoon ground cumin; 1 tablespoon chili powder; 2 tablespoons fresh lime juice; 1 (19-ounce) can cannellini beans; 2 cups cooked chicken, chopped; 1 (14-ounce) can chicken broth; 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

Servings: persons

1 tablespoon olive oil
1 1/4 cups finely chopped onion
2 cloves garlic, minced
1 medium green bell pepper, chopped
1/2 teaspoon ground cumin
1 tablespoon chili powder
2 tablespoons fresh lime juice
1 (19-ounce) can cannellini beans
2 cups cooked chicken, chopped
1 (14-ounce) can chicken broth
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

1
Preheat oven to 400 degrees F.
2
Filling:
3
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.
4
Crust:
5
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.
6
If desired, top with sour cream, salsa, and cilantro before serving.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/4 cups finely chopped onion, 2 cloves garlic, minced, 1 medium green bell pepper, chopped, and more.

Yes, White Chicken Chili With Cheddar Hushpuppy Crust falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!