Monday December 9, 2019
1:17 pm

White Chicken Chili w/ Cornbread

 

White chicken chili and sweet and spicy corn bread provide a warm and satisfying meal on a chilly October day. Top off your meal with a sweet taste of pecan tart. (Photo provided)

 

By Annette Kukoy and Jackie Shayotovich

 

Jeanne Horwith shared recipes that are perfect for football game days or any fall celebration. Jeanne and her husband Nick are members of St. Elizabeth Ann Seton in Valparaiso.

 

White Chicken Chili
2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chiles
2 teaspoons ground cumin
1 teaspoon ground oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 pounds cooked great northern beans, canned or bottled
4 cups chicken stock or canned broth
20 oz. grated Monterey Jack cheese, divided
Sour cream
Jalapeno peppers, chopped

 

Place chicken in a large saucepan. Cover with cold water and bring to simmer. Cook until tender, at least 20 minutes. Remove from pan and shred or dice into 1/2 inch cubes. Heat oil in large soup pot over medium heat. Add onions and cook until transparent. Stir in garlic, chiles, cumin, oregano, cloves and cayenne pepper. Sauté for 2-3 minutes. Add chicken, beans (not drained) and stock. Bring to boil, add 12 oz. cheese, turn down heat and let simmer for 15 minutes. Ladle into soup bowls and top with remaining cheese. Serve with sour cream and chopped Jalapeno peppers.

 

Best Cornbread Ever
2 boxes Jiffy corn muffin mix
4 large eggs, beaten
3/4 cup butter, melted
1 (12 oz.) package frozen corn, thawed
1 (4 oz.) can chopped green chiles
1 cup small curd cottage cheese
Pinch of sugar


Preheat oven to 375 degrees. Butter a 9 x 13 baking pan. Combine all ingredients and mix well; it will be thicker than you expect. Pour into prepared pan. Bake 35-40 minutes until golden brown. (This cornbread is very moist and dense.) Let it cool for 10 minutes for best flavor.

 

Caramel Pecan Tart
3 1/2 cups coarsely chopped pecans
2 cups all-purpose flour
2/3cup powdered sugar
3/4 cup unsalted butter, cubed
1/2 cup firmly packed brown sugar
1/2 cup caramel ice cream topping
2/3 cup unsalted butter
3 tablespoons whipping cream

 

Arrange pecans in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted. Let cool. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal (or use pastry blender). Pat mixture evenly on bottom and up sides of a lightly greased 11-inch circular tart pan with removable bottom. (We used two 13 x 4 rectangular tart pans.) Bake at 350 degrees for 20 minutes or until edges are lightly browned. Let cool.


Bring brown sugar, caramel topping, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, then spoon hot filling into prepared crust. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack.


For Caramel-Pecan Bars: Line a 13 x 9 inch pan with heavy duty foil (extended up the sides); lightly grease foil. Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 - inch up sides of pan. When cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.


Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at
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