Crock-pot Chili and cornbread!
3 large chicken breasts
1/2 a large onion, diced
4 cloves garlic, crushed and roughly chopped
1-2 Cups frozen white corn
2 Cans white beans, drained and rinsed
1 7oz can chopped green chilies
Juice from one lime
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon white pepper
32 oz chicken broth
1-2 Tablespoons olive oil
Add chicken broth and cumin to a large stock pot. Roughly chop the chicken and bring to a boil. Cook for 15 minutes, or until the chicken is fork tender.
While the chicken is cooking, saute the onion in olive oil until translucent. Add the garlic and saute for a minute or so. Add the onion and garlic to the crock-pot. Add the rinsed beans and corn to the crock-pot.
Dice the cooked chicken and add to the crock-pot. Add the broth that the chicken was cooked in into the crock-pot. Add the lime juice, chilies and spices. Add water to bring the liquid level just to the top of the ingredients, but not covering.
Cook on high for 4 hours or low for 6-8.
The last 30 minutes the chili is cooking, make the cornbread.
1 box of Jiffy cornbread mix
1 can creamed corn
Mix everything together in a bowl. Bake in either a greased 8x8 pan or muffin pan (fill the muffins half full) for 15-20 minutes, until just brown.