It’s no secret that soups are not met with thunderous applause at my house. I don’t even dream of making them in the summertime, when the air conditioning struggles to keep my house at the pleasant (?) 80 degrees. But once fall starts slooooooowly creeping in, I get the urge to make some sort soup in a way that’s not really soup.
An old friend pointed me in the direction of this recipe last week, and we loved it. Word on the street is that only Martha White cornbread mixes hold up to the onion and cheese, so I naturally sought the correct mix before I began.
Chicken Chili with Cheddar Hushpuppy Crust
adapted from Food Network
1 tbsp olive oil
1 1/4 cups chopped onion, divided
2 cloves garlic, minced
1 medium red bell pepper, chopped
1-2 jalapenoes, seeded and chopped
1/2 tsp ground cumin
1 tbsp chili powder
juice of 2 limes
1 19 oz can cannellini beans, drained and rinsed
2 cups cooked chicken, chopped
1 14 oz. can chicken broth
1 4 1/2 oz. can mild green chiles, drained
1/2 cup milk
3 tbsp butter or margarine, melted and cooled
1 6 oz package Martha White brand Cotton Pickin’ or Buttermilk cornbread mix
1 cup shredded cheddar
Preheat the oven to 400.
Heat a large cast iron skillet or dutch oven over medium heat. Add oil, and saute 1 cup onion with peppers, until soft. Add garlic, cumin and chili powder, cook until fragrant. Add the lime juice, cannellini beans, chicken, broth, and green chiles, and stir until just combined. Remove from the heat and set aside.
In a separate bowl, beat the egg. Add the milk, butter and cornbread mix, and blend well. Stir in remaining 1/4 cup onion and the cheese. Pour over the chicken chili in the skillet, doing your best to spread the topping evenly.
Bake for 20-25 minutes, or until cornbread is golden brown. Allow to rest at least 5 minutes before serving.