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White Chicken Chili | Homemade Goodness

There’s nothing quite like the first snow of the season to make me start craving soups and chili.  Today, because the girls and I got terrible sleep and since it was a beautiful but chilly day I decided chili and cornbread must be made.

I have to say that out of all the times I’ve made chili I’m certain this is the best version I’ve made to date.  Both of these recipes are pretty easy, throw it all in the pot or bowl and you’re good to go so here it is:

White Chicken Chili

Ingredients

  1. 2 boneless skinless chicken breasts, uncooked

  2. 1 1/2 teaspoons chili powder

  3. 1/2 teaspoon garlic powder

  4. 16 ounces of water and 1 vegetable bullion cube

  5. 10 ounces canned chopped green chiles

  6. 15 ounce can white and yellow corn, drained

  7. 15 ounce cans white beans, drained

  8. 1 tablespoons butter

  9. 1 tablespoons flour

  10. 1 cup milk

  11. shredded cheese and sour cream to garnish





 Directions:


  1. Place chicken breasts on the bottom of a crockpot, and add chili powder, garlic powder, water with dissolved bullion, green chiles, corn and beans. Cook on low for 6-8 hours or high for 4-5 hours.

  2. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk.

  3. Pour sauce into crockpot and mix to combine.

  4. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.

  5. Serve bowlfuls with a sprinkle of shredded cheese and a dollop of sour cream.

Southern Style Sweet Cornbread

Ingredients

  1. 1 cup maize

  2. 1 1/4 cup flour

  3. 1/2 cup sugar

  4. 1 tablespoon honey

  5. 2 eggs

  6. 1 tablespoon baking powder

  7. 1 teaspoon kosher salt

  8. 1 1/4 cup milk

  9. 1/2 cup melted butter





 Directions:


  1. Preheat oven to 400.

  2. Combine all ingredients in a bowl until a smooth well mixed consistency.

  3. Pour mixture into a lightly greased oven safe baking dish.

  4. Bake at 400 for 22-26 minutes.  The top should have a nice golden almost brown color.

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