Perfect recipe for fall: Chicken Chili and Southwest Cornbread

11/02/2017 - Family meals are so important, and this is definitely the time of year to gather in the kitchen for great food. Todd and Sheri, from Duerden's Appliance and Mattress, joined Nicea Degering to make one of their favorite fall recipes: White Chicken Chili with Southwest Cornbread!

White Chicken Chili

1 TB olive oil

4 skinless, boneless chicken breasts, cubed

1 onion, chopped

6 cups chicken broth

1 4 oz. can diced green chilies

2 tsp. garlic powder

2 tsp. cumin

1 tsp. dried oregano

1 tsp. dried cilantro

1/4 tsp. cayenne pepper

3 15 oz. cans cannellini beans

1 cup shredded Monterey Jack, or Pepper Jack cheese

chopped green onion, cilantro for garnish


1. Heat oil in a large pot over medium-high heat. Cook chicken and onion in oil for 4-5 minutes, or until onion is tender.

2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat and simmer for 15 minutes.

3. Stir in the beans and simmer for 5 more minutes. Add the shredded cheese and stir until melted. Garnish with green onion and cilantro.


Southwest Cornbread

1/2 cup mayonnaise or miracle whip

1 4 oz. can diced green chiles

3 egg whites, lightly beaten

1/8 tsp. cayenne pepper

2 pkg. (8 1/2 oz. each) corn muffin mix

1 can (15 oz.) no- salt- added whole kernel corn, drained

1/2 cup chopped red bell pepper


Mix mayo, chiles, egg whites and pepper in a large bowl. Add remaining ingredients and pour into a greased 8X8 baking pan. Bake at 400 degrees for 25 - 30 minutes or until golden brown.


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