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Home Dishes & Beverages Chilis Chicken Chilis

Cornbread-Topped Chicken Chili

Name: Cornbread-Topped Chicken Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 2 cans (2-1/4 ounces each) sliced ripe black olives, drained; 1 cup frozen whole kernel corn, thawed and drained; 1 cup tomato juice; 1 can (4 ounces) chopped green chiles, drained; 2 tablespoons minced fresh cilantro; 1 tablespoon chili powder; 1/2 teaspoon ground chipotle pepper; 1 small onion, finely chopped; 1 small sweet red pepper, chopped; 2 tablespoons canola oil, divided; 2 garlic cloves, minced; 1-1/4 pounds boneless skinless chicken breasts, cubed; 2 tablespoons cornstarch; 1/2 teaspoon salt, divided; 1 cup cornmeal; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 cup 2% milk

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 4 hours.

Makes

6 servings

Updated: Dec. 17, 2022

After seeing a recipe for a slow cooker chicken potpie, I knew I had to try it. I loved the idea of a no-fuss chicken casserole, but wanted a Southwestern taste. I added peppers, spices and a crust that is more like a corn bread topping.—Nicole Filizetti, Grand Marais, Michigan

Cornbread-Topped Chicken Chili Recipe photo by Taste of Home

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Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
2 cans (2-1/4 ounces each) sliced ripe black olives, drained
1 cup frozen whole kernel corn, thawed and drained
1 cup tomato juice
1 can (4 ounces) chopped green chiles, drained
2 tablespoons minced fresh cilantro
1 tablespoon chili powder
1/2 teaspoon ground chipotle pepper
1 small onion, finely chopped
1 small sweet red pepper, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/4 pounds boneless skinless chicken breasts, cubed
2 tablespoons cornstarch
1/2 teaspoon salt, divided
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup 2% milk

Directions

In a 4-qt. slow cooker, combine the first 8 ingredients. In a large skillet, saute onion and red pepper in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Transfer to slow cooker. In a small bowl, toss chicken with cornstarch and 1/4 teaspoon salt; stir into bean mixture. Cover and cook on low for 3-4 hours or until chicken is tender.
In a small bowl, combine the cornmeal, baking powder, baking soda and remaining salt. Stir in milk and remaining oil. Drop by tablespoonfuls over chicken mixture. Cover and cook 1 hour longer or until a toothpick inserted in center of topping comes out clean.

Cornbread-Topped Chicken Chili

Ingredients

Directions

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