Southwest Shredded Chicken 3 Bean Chili and Green Chili Cheddar Cornbread Muffins

Shredded Chicken 3 Bean Chili will fill you right up... it's an instant family favorite recipe! Add some cheddar cornbread on the side, and you'll be in comfort-food paradise!

Course Dinner, Side Dish

Cuisine American

Keyword 3 bean chili, cheesy cornbread, chicken chili recipe, shredded chicken chili

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 311kcal

Ingredients

For the Chicken Chili:

4 medium boneless skinless chicken breasts cooked and shredded
2 tablespoons extra virgin olive oil
1 large onion finely chopped
1 large bell pepper chopped
4 cloves garlic minced
42 ounces chicken broth (I used 3 14-oz cans)
16 ounces black beans drained (I used a 16-oz can)
16 ounces red kidney beans drained (I used a 16-oz can)
16 ounces canelli beans drained (I used a 16-oz can)
15 ounces Muir Glen Fire Roasted Diced Tomatoes (I used a 15-oz can)
6 ounces tomato paste
1 tablespoon Tabasco hot sauce
1 tablespoon fresh lime juice
2 heaping tablespoons chili powder
1 heaping tablespoon cumin
1 ¼ teaspoon salt
½ teaspoon fresh cracked black pepper

For the Cornbread:

1 cup butter (2 sticks)
1 cup sugar
4 eggs
1 ½ cups flour
1 cup cornmeal
1 ½ tablespoons baking powder
¼ teaspoon salt
½ cup ultra gel (optional-available at Shar’s Bosch Kitchen Store if in AZ)
4 ounces chopped green chilies (I used a 4-oz can)
16 ounces creamed corn (I used a 16-oz can)
1 cup shredded cheddar cheese

Instructions

For the Chicken Chili:

Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes.
Stir in garlic and shredded chicken breast; cook for 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.

For the Cornbread:

Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugar until well-combined. Slowly add eggs until well-combined. Pour in remaining ingredients in no particular order until just combined.
Pour into a 9x13 inch baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13 inch dish bake for 25-30 minutes, if baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean from center.

Notes

Cornbread makes about 24 servings.

Chili makes about 5-6 servings.

Nutrition