White Chicken Chili & Cheesy Jalapeno Cornbread

I think it’s cold everywhere right now. I mean if it’s below freezing in Houston, it’s got to be. Hence, the perfect time to cook up some yummy chili! You’re probably tired of red kind by this time of winter so here’s a delicious white chili to try! My friend, Ciara, made this for me a few months ago after our first cold front came through & I’ve been dying to make it ever since! It’s really that good. The original recipe came from Cooking Classy, here. I made a couple minor tweaks but it’s basically the same. You’ll need some  cornbread to soak up all the chili goodness. Don’t worry I’ve got that covered too!

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Round up all your ingredients-

White Chicken Chili:

1 lb. boneless/skinless chicken breasts (diced)

1 small yellow onion (diced)

1 T. olive oil

2 garlic cloves (minced)

14.5 oz. chicken broth

1 can (4 oz.) diced green chilies

1 1/2 t. cumin

3/4 t. paprika

1/2 t. dried oregano

1/2 t. ground coriander

1/4 t. cayenne pepper

1/2 t. chili powder

1/4 t. salt

1/4 t. black pepper

1 pkg. (8 oz.) cream cheese

1 bag (12 oz.) frozen corn

2 cans (15 oz.) cannellini beans (drained/rinsed)

3 T. fresh lime juice

For Serving (optional):

Fresh cilantro (chopped)

Monterrey jack cheese (shredded)

Sour cream

Avocado (diced)

Cheesy Jalapeno Cornbread:

Your favorite recipe for plain cornbread or The Pioneer Woman’s cornbread or a box of Jiffy (prepared according to directions)

2 T. butter

2 garlic cloves (minced)

1 jalapeno (seeded/minced)

3/4 c. monterrey jack cheese (shredded)

1/2 c. frozen corn

 

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First things first, dice up your onion & garlic. Feel free to go ahead & mince an extra 2 cloves of garlic for the cornbread later.

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Heat a tablespoon of olive oil in a big pot over medium-high heat. Add onions & garlic; sauté till translucent.

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In the meantime, chop the chicken breasts into bite size pieces.

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Then add to the pot. Continue cooking until chicken is done, about 6 minutes.

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Now add all your spices! There’s a lot of them- cumin, paprika, oregano, coriander, cayenne, chili powder, salt, & pepper.

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Don’t forget your green chilies!

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Now pour in your chicken broth & give it all a good stir. Bring the broth to a boil then reduce heat to simmer for 15 minutes.

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While that’s simmering away, grate some cheese! I used monterrey jack for all of this. But you can use whatever you’d like or have on hand. I grated up about a third of a pound & had enough for the cornbread & toppings.

You can definitely use already shredded cheese, makes no difference.

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Measure 3/4 cup of cheese out for the cornbread. Store the rest in the fridge until it’s time to eat!

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Slice a jalapeno in half & scrape out all the seeds. Unless you like those. In that case, don’t do a thing.

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Mince up your jalapeno.

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Alright, back to the chili. It’s probably been 15 minutes by now & you can add in the cream cheese. It helps to cut it into chunks before hand. Stir, stir, stir so it can melt, melt, melt!

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Drain & rinse one can of beans. Just one!

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Dump them into the creamy soup along with a bag of frozen corn.

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Drain & rinse can of beans #2. Pour these guys into a food processor & add 1/4 c. of broth out of the big pot.

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Puree away.

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Add the puree into the rest of the mixture to thicken it up. Simmer for another 15 minutes.

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Hurry & get going on your cornbread mix! I used the Pioneer Woman’s skillet cornbread.

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In an oven-safe skillet, melt 2 tablespoons of butter on medium-high heat. Brown the garlic & jalapenos for just a couple minutes.

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Add the corn & brown for another minute or so.

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Pour the prepared cornbread batter on top.

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Then add the shredded cheese & stir to edges of pan. Remove from heat & bake according to cornbread directions.

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While the cornbreads finishing up, squeeze your limes & add the juice to the chili. Keep it on low until it’s time to serve.

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Sprinkle a small handful of cheese on top of the cornbread when you remove it from the oven.

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Get all your toppings ready & it’s serving time!

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Yayyyy! It’s soooo seriously good. Go make this & eat it & eat it again!

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The taste actually reminds me of tortilla soup without the tomatoes more than it does chili. But whatever! It’s white chicken chili!

It’s sure to warm your belly in this freezing weather. Everyone loved this dish. My littlest brother picked out all the beans but ate the rest of it. I didn’t tell him about the pureed beans. 😉

The cheesy jalapeno cornbread is a perfect pair to the chili & not too spicy with only one jalapeno. Of course, you could add as many as you like.

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Enjoy y’all!

Stay warm!

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