White Chicken Chili with Cheddar Hushpuppy Crust
Transform your weeknight dinner routine with this irresistible White Chicken Chili with Cheddar Hushpuppy Crust! This hearty, flavor-packed dish combines the creamy, zesty goodness of a white chicken chili made with tender shredded chicken, white beans, green chiles, and warm spices, topped with a golden, cheesy hushpuppy crust baked to perfection. It's a one-pot wonder that’s both comforting and impressive, blending the bold flavors of Southern-style cooking with a Tex-Mex twist. Perfect for feeding the family or entertaining guests, this crowd-pleasing meal comes together in just over an hour and delivers the ultimate combination of creamy, savory, and slightly crispy textures. Serve it straight from the oven, garnished with fresh cilantro, for a dinner that's sure to be a standout favorite.
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Ingredients
- 2 tablespoons Olive oil
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 large White onion, chopped
- 4 Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Oregano
- 2 4-ounce cans Canned green chiles
- 2 15-ounce cans Canned white beans, drained and rinsed
- 4 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 1 tablespoon Granulated sugar
- 1 Egg
- 0.75 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 cup Shredded cheddar cheese
- 1 tablespoon Fresh cilantro, chopped (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Heat olive oil in a large, oven-safe pot or Dutch oven over medium heat.
Step 3
Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 4-5 minutes on each side until lightly golden. Remove the chicken and set aside.
Step 4
In the same pot, add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, cumin, chili powder, and oregano. Cook for another 1-2 minutes until fragrant.
Step 5
Add the green chiles, white beans, and chicken broth to the pot. Return the seared chicken breasts to the pot. Cover and simmer on low heat for 20 minutes or until the chicken is cooked through.
Step 6
Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot along with the heavy cream. Stir well and allow the mixture to simmer for 5 more minutes.
Step 7
While the chili simmers, prepare the cheddar hushpuppy crust. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and a pinch of salt.
Step 8
In a separate small bowl, beat the egg, then whisk in the milk and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded cheddar cheese.
Step 9
Remove the pot of chili from the heat. Carefully spoon the hushpuppy batter evenly over the top of the chili, spreading gently to create an even layer.
Step 10
Transfer the pot to the preheated oven and bake for 20-25 minutes, or until the hushpuppy crust is golden brown and cooked through.
Step 11
Let the dish cool for 5-10 minutes before serving. Garnish with fresh cilantro if desired and enjoy!
Nutrition Facts
| Serving size | (3524.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4520.8 |
| Total Fat 175.2g | 0% |
| Saturated Fat 79.9g | 0% |
| Polyunsaturated Fat 4.5g | |
| Cholesterol 1093.9mg | 0% |
| Sodium 7922.7mg | 0% |
| Total Carbohydrate 393.5g | 0% |
| Dietary Fiber 61.4g | 0% |
| Total Sugars 36.4g | |
| Protein 334.3g | 0% |
| Vitamin D 135.3IU | 0% |
| Calcium 1726.9mg | 0% |
| Iron 37.5mg | 0% |
| Potassium 6269.8mg | 0% |
Source of Calories