Light, White Chicken Chili
Ingredients:
6 cups chicken broth
3 cups leftover diced rotisserie chicken
2 (15-ounce) cans Great Northern beans, drained
2 cups salsa verde
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Chopped fresh cilantro leaves
Directions:
Heat a large soup kettle or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer until heated through, about 5 minutes.
Serve immediately, garnished with cilantro, if desired. We like to add tortilla chips, sour cream or plain yogurt, shredded cheese, fresh avocado or guacamole, and the toppers that make it less white and light. But it’s good quite plain and so easy as you can see. Plus it can’t be beat on a chilly autumn night.
Kentucky Cornbread
Beat one large egg in bowl, add 1 cup buttermilk, and stir well. Then add 1 cup self-rising cornmeal (white is what I use) and two tablespoons of bacon grease or vegetable oil. Stir till smooth. Pour into small greased cast-iron skillet or average size loaf pan. Bake at 400 degrees for 20-25 minutes till golden brown. Turn out onto plate or serve directly from pan. Lavish with butter;)
This is my great-granny’s heirloom recipe which we believe was passed down from her mother so it’s very old. Southerners don’t usually like sugar in their cornbread. Yankees do that;) But go ahead, add some honey with that butter once it’s baked!
ENJOY!
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YUM!! This looks fabulous!!
Yankees? What about Recoats? We like a wee bit of sweetness.
Umm, if one cannot find self-rising cornmeal, what can she use?
Asking for a red-haired Redcoat who adores red shirts.
So glad your redcoated self is here;) Here’s a good substitution…
To make exactly one cup of self-rising cornmeal, combine 3/4 cup plus 3 tbsp. of cornmeal with 1 tbsp. baking powder and 1/2 tsp. salt. Another recipe uses one cup of cornmeal with 1 1/2 tsp. of baking powder and 1/2 tsp salt.
I hear ya about not find the right cornmeal. We don’t have it out west either so I have to rely on Amazon to get it usually but they ship in large batches which means I can feed a redcoated army! Hope autumn is treating you well. You are a writing, researching, traveling blur!
This all sounds so delish. I was just thinking about making white chicken chili (though hubby says “Let the chickens live!”) Love corn bread (though don’t get to eat it often), especially in cast iron, and totally love your direction to lavish it with butter. Have never put sugar in, but do like a tablespoon of blackstrap molasses. Have you ever tried that? Thanks for the recipes, Laura. So nice to connect with you over food and drink ~ and a good book. Yea! Winter & a Lacemaker will soon be here.
Chuckling at your husband’s comment! Once upon a time the only chili I’d ever heard of was the red kind. But then my mom reminds me she didn’t first eat spaghetti till she was 16! How far we have come in a culinary way even. Yes, I’m a molasses fan – or sorghum as we call it here. Great for one’s iron count:) And so delicious!
I like that this is an easy recipe. I plan to give it a try, thanks for posting it!
Dear Carol, Easy & fun to make! Hope you enjoy🍴