We may not have a polar vortex here in Flagstaff, but we have our share of winter weather, perfect for a hot bowl of soup that was simmering in your Crock-Pot all day.
I was raised in Texas and love me some good beef chili, but most people have their preferred chili recipe, so here’s an easy twist on the cold weather go-to. And if you think you don’t like cornbread because it’s always dry and crumbly, think again. This recipe is moist, sweet and delicious.
White Chili
2 lbs chicken (You can use cooked chicken or toss it in raw.)
48 oz great northern beans, drained
16 oz salsa (or larger, whatever brand or degree of heat you prefer)
2 tsp cumin
1 cup chicken broth, add to desired thickness
8 oz colby jack cheese
Mix all ingredients except cheese and cook in CrockPot for 3-4 hours on high if chicken is raw, 2-3 on low if chicken is cooked. Shred chicken and stir before serving. Serve with shredded cheese and crushed tortilla chips if you like.
Best Ever Cornbread
2 pkgs cornbread mix
1 8 oz can creamed corn
2 large eggs
1/2 c plain yogurt
1/2 c shredded cheddar cheese
1/2 c milk
Preheat oven to 400 degrees. Combine all ingredients in a bowl; stir until just moistened. Pour batter into lightly greased 9×13 pan. Bake at 400 degrees for 20 minutes or until golden. Store leftovers in refrigerator.
