Shiannne Hobson

White Chicken Chili

Cornbread

White Chicken Chilli

4- Boneless skinless chicken breasts

1 clove- Garlic

1 (4 ounce can)- green chilies

1 – Medium onion

2 tsp- oregano

2 cans- white beans

4 cups- chick stock

1 tsp- black pepper

1 tsp- chili powder

1 tsp- salt

1 tsp- ground cumin

1.     Add chicken to a 4-quart, heavy bottomed dutch oven or stockpot over medium heat. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid

2.     Add garlic and onion to stockpot, white beans, green chilis, oregano, cumin, chili powder, salt, and pepper. Stir until well combined. Taste for flavor and adjust to your preference

3.     Simmer over low heat for about 5 minutes. Remove from heat and serve.

Cornbread

1 cup- cornmeal

1 cup-flour

¼ cup- honey

1 tbsp- baking powder

1 tsp- salt

1/3 cup- oil

1-egg

1 cup- milk

1.     Mix all ingredients

2.     Put in a greased 8x8 pan or (double batch in 9x13)

3.     Bake at 400 degrees for 22 minutes