When most people think of Sunday dinner, they think of some kind of roast something with potatoes and such. My Sunday dinner – at least tonight – is white chicken chili with green chile and cheddar corn muffins.
First, the chili. I have never made white chili before. I’m kind of a traditionalist (although that is debatable depending on where you come from!) about my chili. Usually it’s beef, beans, onions, peppers, tomatoes, chili powder…that kind of stuff. This recipe came from E-Mealz, but I gave it my own little twist. (Anyone who knows me at all knows that I just can’t leave well enough alone!) Their recipe calls for ground turkey, but I decided to use chicken breast since it was on sale this week.
The menu for this particular day also calls for serving the chili with corn muffins. As much as I like corn muffins, I find them a little bit…how can I say this…boring! I made my own version, adding a little bit of corn, green chiles and sharp cheddar cheese.
Here are my versions of the recipes:
White Chicken Chili
- 2 tsp. olive or canola oil
- 1/2 lb. boneless, skinless chicken breast cut into 1″ pieces
- 1 sweet onion, chopped
- 2 cloves garlic, minced
- 2 small zucchini, chopped
- 1 can (15 oz.) fat free chicken broth
- 1 can (15 oz.) cannelini (white) beans, drained
- 1 can chopped green chiles
- 1/4 tsp. cayenne pepper
- 1/2 tsp. cumin
- 1 tsp. oregano
- 1/4 cup fresh cilantro, chopped
In a large pot or Dutch oven, heat oil over medium high heat. Saute chicken, onion and garlic until chicken is almost cooked through. Add remaining ingredients, except cilantro, and bring to a boil. Turn heat down to low, cover and simmer 20-30 minutes. If it seems watery, let simmer with the cover off for about 10-15 minutes more. Add cilantro just before serving. Serve with low fat sour cream or Greek yogurt and shredded reduced fat cheddar.
Green Chile Cheddar Corn Muffins
- 1 box Jiffy corn muffin mix (or other similar product) prepared according to package directions
- 2 T chopped green chiles
- 1 can Green Giant Mexicorn, very well drained
- 1/4 cup shredded reduced fat sharp cheddar cheese
Preheat oven to 400 degrees F. Spray muffin tins well with nonstick spray. Prepare corn muffin mix as directed on package. Add chiles, corn and cheese to the batter. Fill muffin cups 2/3 full (I got 10 out of this recipe). Bake 15-20 minutes, or until lightly golden and muffins spring back when touched on the top. Remove from muffin tin immediately. Serve warm. (Quick note – I don’t think these will have a long shelf life after being baked since they are quite moist in the middle due to the corn and chiles. I would eat them the same night if at all possible.)