White Chicken Chili With Cornbread Dumplings Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté onions and garlic until fragrant.
• STEP 2.Add chicken, cumin, oregano, and chili powder to the pot and cook until chicken is browned.
• STEP 3.Stir in chicken broth, white beans, and green chilies. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 4.In a separate bowl, prepare the cornbread mix according to package instructions.
• STEP 5.Drop spoonfuls of the cornbread batter onto the simmering chili. Cover and cook for 15 minutes, or until the dumplings are cooked through.
• STEP 6.Serve the white chicken chili with cornbread dumplings hot, garnished with chopped cilantro and a squeeze of lime.
• STEP 7.Enjoy!

Cooking Tips

• For a spicier chili, add a diced jalapeno or a pinch of cayenne pepper.
• You can use rotisserie chicken or leftover cooked chicken for a quicker preparation.
• If you prefer a thicker chili, you can mash some of the white beans with a fork to create a creamier texture.

Storage and Serving

• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chili on the stovetop or in the microwave until heated through.
• Serve the chili with additional toppings such as shredded cheese, sour cream, or diced avocado.