Wednesday, January 19, 2011

Mexican Inspiration: Chicken Chili with Sweet Cornbread

My 10-year-old sister made up a song about this soup because she likes it so much. It’s a cinch to make, and kids love to help out. A comforting slice of cornbread is the perfect side.  If your jars and cans of soup ingredients are different that those listed by a few ounces, don’t worry – the beauty of soup is that it isn’t too precise. Add a romaine salad with diced red pepper and your family will hug you!

Chicken Chili with Sweet Cornbread
For Chili:
1 13oz. can chunk chicken breast in water, drained or 1 1/2 c. diced cooked chicken
2  15.8oz. cans Great Northern  beans, drained
1/2 of a 16 oz. jar salsa (any kind)
1 32oz. box chicken broth
Grated Cheddar or Pepperjack cheese, for serving

For Cornbread:
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup yellow ground cornmeal
2/3 cup granulated sugar
1 teaspoon salt
3 ½ teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

1) Start by making the cornbread. Center a rack in the oven  and preheat the oven to 400 degrees F. Spray a 9” round cake pan with nonstick oil spray.

2) Whisk together flours, cornmeal, sugar, salt, and baking powder in a large bowl. Add egg, milk, and oil and stir with a spoon until batter is homogeneous – be careful not to over-mix.

3) Pour batter into prepared pan and bake for 25 – 30 minutes or until golden brown and a knife inserted into the center comes out clean.  Cool for 5 minutes and slice into pie wedges.

4) While cornbread is baking, combine all chili ingredients (excluding cheese) in a large saucepan. Cover and place over low heat. Allow to heat until cornbread is ready.

5) Serve soup with cheese and cornbread wedges with butter and honey.
- Margeaux
Mux Originals

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