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White Chicken Chili with Cornbread
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • 8x8 Baking Pan

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 can (4 oz) diced green chiles
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz cream cheese, cut into cubes
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup unsalted butter, melted

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and black pepper.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender and shreds easily.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the cream cheese until fully melted and the chili thickens.
  • While the chili finishes, preheat the oven to 400 degrees and grease an 8x8 baking pan.
  • In a mixing bowl, whisk together the cornmeal, flour, sugar, and baking powder. Stir in the milk, egg, and melted butter until just combined.
  • Pour the batter into the prepared pan and bake for 20 minutes until the top is golden and a toothpick comes out clean.
  • Let the cornbread cool slightly before slicing. Serve warm alongside bowls of the white chicken chili.

Notes

Cut the cornbread into squares before leaving for the potluck so it is easy to portion. Stir the cream cheese in right before serving to keep the chili creamy without separating during transport. Leftovers reheat gently on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, 8x8 Baking Pan