White Chicken Chili and Cornbread

It doesn't take me long to get adjusted to a new routine. Not searching for recipes and other new and different meal ideas has given me a much needed break. I must admit that it's kind of nice to come home and not have to run around the kitchen trying to figure out a new recipe in 30 minutes. I still love the idea of new and different menu items but at this point, I'm fine with just one of those a week. Knowing me, I'm sure that 1 will quickly increase to 2, which will turn into 3, etc.

Last week I finally braved chicken again. That has been one thing that I haven't been able to touch since November. I felt like I had conquered the world after cutting it up! I took full advantage and made enough for Chicken Pot Pie and White Chicken Chili.

I'm not sure why but White Chili has been showing up all over the blog world lately. I'm guessing the frigid temperatures might have something to do with it. Nonetheless, it caught my attention and got my craving level up - and you know what they say about pregnant ladies and their cravings! I don't either but I'm sure it's something bad. I read so many recipes but ultimately decided to just take bits and pieces of all of them to create something more suited for our tastes. Here's what I came up with.

White Chicken Chili

by Danielle

1 double chicken breast, cooked and shredded

1/2 cup diced onion

3 garlic cloves

1 T. olive oil

2 (14.5 oz) cans cannelloni beans, rinsed and drained

1 tsp cumin

1/2 tsp oregano

1/2 tsp pepper

1 tsp salt

4 splashes of hot sauce (I prefer Sriracha)

1 (4.5 oz) can diced green chiles

2-3 cups low sodium chicken broth, depending on the thickness you prefer

2 T. cornmeal

1/4 cup sour cream, plus more for garnish

shredded monterey jack cheese for topping

In a dutch oven, heat olive oil over medium-high heat. Add onions and garlic and cook until soft and transparent, about 5-7 minutes. Add chicken, beans and next 7 ingredients (thru stock). Simmer 25 minutes. As you stir, try to mash some of the beans with the back of your spoon to thicken the soup. Add cornmeal and mix well. Simmer an additional 10 minutes. Add 1/4 cup sour cream and stir to blend. Serve immediately with additional sour cream and shredded cheese.

Serves 4-6

To go with the soup, I made Art Smith's Cornbread. Art was Oprah's personal chef for years before opening his own restaurant in Chicago. His style is definitely southern comfort so I thought he'd surely know his stuff when it came to cornbread. The recipe was good but I wasn't blown away by it. I thought it could use a touch more sweetness and a little richer flavor (butter). It's a good, solid recipe though and would be great if you were looking to use it for cornbread dressing, cornbread salad, or something else that will later absorb moisture from the dish. I just love that I got to use one of my grandmother's iron skillets to make it!