White chicken chili with spicy cornbread
White chili can look deceivingly mild compared to its counterpart with red beans, beef, and tomatoes. But it can still pack quite a punch with plenty of spicy flavor, and you can add extra kick by increasing the recommended amount of red pepper sauce. You decide how spicy to make it! My family is fond of spicy foods, so I always add a little extra pepper sauce.
The preparation time for this recipe is only about 15-20 minutes which makes it great for those times when your day is already over-scheduled, and you have no time to worry about dinner. Simply get it ready for the slow cooker then go on about your routine. When you return home after a hectic day, the house is filled with a wonderful aroma, and your dinner is ready and waiting.
1 pound boneless, skinless chicken thighs (5 thighs), cut into thin strips
Mix chicken, beans, onion, garlic, oregano, salt, soup, and water in slow cooker.
Cover and cook on low heat setting for 8 to 10 hours or until beans are tender and chicken is no longer pink in center.
Just before serving, stir in cumin, pepper sauce, and green chiles. Serve with additional red pepper sauce if desired.
For a great help on busy days, try to keep a package of frozen, diced, cooked chicken in the freezer and use in place of chicken thighs.
My family enjoys this dish served with cornbread, and my favorite kind of cornbread to enjoy with it is the spicy kind! The best recipe that I have ever found for spicy cornbread is below. It is easy, and it does not take too long to prepare.
Hot & Spicy Cornbread
1 1/2 cups corn meal
In a large bowl, mix all ingredients well and pour into greased baking dish. Bake for approximately 45 minutes at 400 degrees.
You will love this dinner, and so will your family.