Light, White Chicken Chili
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
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.
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!