White Chicken Chili Cornbread Skillet
A hearty and flavorful skillet combining tender chicken, beans, corn, and spicy green chilies topped with golden cornbread. Perfect for a comforting meal with a kick.
Ingredients
Vegetables and Aromatics
- 2 Tbsp olive oil
- 1 bunch green onions (greens and whites divided)
- 2 cloves garlic (minced)
Canned Goods
- 1 can diced green chilies (4 oz.)
- 1 cup Verde Salsa
- 1 1/3 cups Randall Great Northern Beans (drained but not rinsed)
- 1 cup sweet corn kernels (canned or frozen)
Meat and Broth
- 1 cup cooked shredded chicken breast
- 1 ½ cups low-sodium chicken stock
Spices and Seasonings
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
Poblano and Cornbread
- 1 pepper poblano pepper (seeded and diced)
- ¾ cup cornbread mix (e.g., Jiffy)
- ¼ cup milk
- 1-2 oz shredded cheddar cheese
Optional toppings
- to taste sliced jalapeños (optional)
Garnishes
- to taste sour cream, shredded cheese, lime wedges, fresh cilantro (optional garnishes)
Instructions
- Preheat oven to 350°F (175°C).
- Cook green onions and garlic in olive oil until softened (~5 min).
- Add chilies, poblano, chicken, spices, beans, corn, salsa, and chicken stock; simmer until thickened.
- Mix cornbread ingredients; drop spoonfuls over chili in skillet. Add jalapeños if desired.
- Bake for 20-25 minutes until golden. Cool slightly, garnish, and serve.
Notes
Use fresh or frozen corn for best flavor. Adjust spice level with jalapeños.