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White Chicken Chili with Cheddar Hushpuppy Crust Recipe

White Chicken Chili with Cheddar Hushpuppy Crust

Recipe courtesy Gaynell Lawson

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on December 31, 2006

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    The recipe was easy to bring together, though some of the "normal" can sizes listed in the ingredient list weren't the ones I found, so I played around a little. Also, I wanted the flavors to give more time to meld, so I let the chili pot sit covered over the lowest heat possible on my stove for a couple hours before I added the cornbread and put it in the oven. The end product tasted pretty good, and topping it with all the accoutrements was fun (I used cheese, salsa, sour cream, cilantro and green onions. However, the flavor wasn't as fabulous as some other reviews led me to believe. Still, if you're in the mood for "chili cobbler," this is very warm and satisfying!

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  • on October 16, 2006

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    This was a husband pleaser. Very easy and so good. I added corn as suggested by others and will add my signature to this one as I will be making it over and over.

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  • on October 08, 2006

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    Very tasty. The cornbread topping soaks up most of the chili to make this a nice change from your tradinional chili recipes. Dont think I would add this to my stand by's for chili recipes, but for sure a real nice comfort food and a nice change once in awhile...Try this one you will not be dissapointed. Me and my 11 year old son made this we had a ball!

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  • on August 30, 2006

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    I couldnt find the mild chilis in the grocery, so I just put in a jalepeno. I thought this was a very enjoyable meal.

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  • on March 21, 2006

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    This was a very good chili - reminded me of many of the chili casseroles I ate living in Alabama. I did alter the recipe by adding 2 diced jalapenos and one can of stewed tomatoes to the chili itself (the stewed tomatoes were in the pantry begging to be used as I usually hate them. I also added 1 diced jalapeno to the corn bread. All of my family gave the chili good reviews.

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  • on March 07, 2006

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    Oh my God...this is the best chili I've ever had, whether it be with beef or with chicken. I came back to foodtv.com, and specifically registered so I could review it after making it 5 times now. The seasoning is perfect, and the cheddar cornbread topping is so tender and delicious when it blends down into the top layer of the chili (I'm not normally a cornbread fan, so this is big for me!. The canelinni beans are so creamy, and when topped with a dollop of sour cream, hot sauce, and cilantro...well, I have my friends and family constantly asking me to make this easy, quick dish again! Even though its *perfect* as is, I've played around with it and added a can of cooked mushrooms sprinkled with salt and pepper (fresh mushrooms let off too much water and then the seasonings need to much adjusting, or 1 cup of sweet corn with a 1tsp of hot sauce, just to change it up a bit since I make it so much. Oh, and I like to use red/yellow peppers instead of the green called for in the recipe, only because I am big on hot sauce and sweet peppers go better with it than bitter green pepperss. I served this with a starter dish of olive oil fried polenta circles, seasoned with salt and pepper before frying, then immediately after frying, sprinkled them with minced cilantro/finely shredded peccorino romano cheese/finely diced tomatoes. The cilantro tied both dishes together and it was a truly unique dinner! Yummy!

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  • on January 31, 2006

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    I madee this last night, and it was wonderful. The only change I might make is to add a bit more red chili powder. I like things really spicy.

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  • on January 17, 2006

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    I was expecting White Chicken Chili to be WHITE! The TBL of chili powder makes it look like regular chili (RED. It's got a great flavor but no bite to it. Did anyone else notice that no where in the body of the recipe does it tell you to ADD the Cooked Chicken? I'd make this again but would add crushed red pepper or some hot peppers. The crust was delicious and different.

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  • on October 10, 2005

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    I loved this chili! It wasn't as thick as the typical red chili, but great flavor. I added shredded pork instead of chicken. The cornbread soaks up the juices and it's yummy! If you want it thick, you could add another can of beans and puree them a bit. It was easy to make too.

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  • on February 24, 2005

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    It is very god and tasty

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