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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.