Classic Favorite
White Chicken Chili
Kickin' Cornbread Muffins
Ingredients
- 1½ lb boneless skinless chicken breasts, cut into ½-inch pieces
- ¼ cup butter
- 1 onion, chopped
- 2 jalapeño peppers, seeded and chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 (15-oz) cans great Northern beans, rinsed and drained
- 1 (4-oz) can chopped green chiles
- 1 cup heavy whipping cream or milk
- ⅓ cup chopped fresh cilantro
- 1 Tbsp ground cumin
- 1 (8-oz) carton sour cream
- 1 cup shredded Mexi-blend cheese
Instructions
- Lightly season chicken with salt and pepper.
- Melt butter in a stock pot over medium-high heat. Add chicken, onion, jalapeños, and garlic; cook, stirring occasionally, until chicken is done and onion is tender.
- Stir in broth, beans, and chiles; bring to a boil over medium heat. Reduce heat, and simmer 30 minutes.
- Stir in cream, cilantro and cumin; simmer 10 minutes or until slightly thickened.
- Gradually add sour cream and cheese, stirring until cheese is melted. Season with salt and pepper, if desired.
Side Dish Ingredients
- 2 (8-oz) boxes cornbread mix
- ¼ tsp cayenne pepper
Side Dish Instructions
- Prepare cornbread mix according to package directions, adding cayenne pepper to batter.
- Spoon into a greased 12-count muffin tin and bake as directed. Serve with butter and honey, if desired.
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