In food

White Chicken Chili with Hushpuppy Crust

A bowl of white chicken chili topped with sour cream and cilantro sits on a red and white cloth napkin.

Over the weekend, we had our first big snow of the year. When I say “big snow”, I mean enough that the kids were able to sled in the backyard, but not so much that we were actually snowed in. Since it was a cold, snowy day, I figured that called for a cozy bowl of chili. I posted on Instastories Friday night while I cooked up a batch of my white chicken chili and thought I would share it here with the recipe. Admittedly, white chicken chili is not the most photogenic of recipes. But what it lacks in colorful beauty, it makes up for with flavor in a big way.

This white chicken chili has a secret twist – a cheddar hushpuppy crust. The chili itself is fairly traditional, but the hushpuppy topping makes it extra special. To make the topping, I add shredded cheddar cheese to a packaged hushpuppy mix. If my kids weren’t eating it, I would also chop up a jalapeño and mix it into the topping, too. You really need a dutch oven for this recipe, or at least a very large oven-safe skillet. This dutch oven got great reviews, and is under $50!

To top it all off, I serve my white chicken chili with extra shredded cheese, sour cream, and cilantro. Some chopped jalapeño or lime wedges would also be delicious with it!

 

White Chicken Chili with Hushpuppy Crust

Ingredients

  • 1 lb dried navy beans soaked, (may also substitute 4 cans navy beans, drained)
  • 6 cups chicken stock
  • 2 tbsp olive oil
  • 2-3 cloves garlic minced
  • ¾ cup onion diced
  • 4 oz green chiles
  • 1 lb boneless, skinless chicken breast cooked, shredded
  • 1 ½ tbsp cumin
  • 1 tbsp oregano
  • 1 ½ tsp black pepper
  • 1 tbsp salt
  • 1 package hushpuppy mix
  • 1 cup cheddar cheese shredded
  • 1-2 tsp diced jalapeno optional
  • cilantro optional
  • sour cream optional
  • additional cheese for topping optional

Instructions

  1. Preheat oven to 400°.

  2. Heat a dutch oven over medium heat.

  3. Add olive oil, then sauté onion and garlic until onions become translucent.

  4. Reduce heat to low and pour in chicken stock.

  5. Add shredded chicken, diced chiles, beans, and spices and stir together.

  6. In a large bowl, prepare hushpuppy mix according to package directions. Then, stir in shredded cheese.

  7. Slowly pour hushpuppy mixture on top of the chili.

  8. Bake uncovered for 25-30 minutes, or until hushpuppy crust is golden brown.

  9. Serve with sour cream, cilantro, and shredded cheese for topping.

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