White Chicken Chili with Cilantro Cornbread | Just A Pinch Recipes

Ingredients

• 2 cup(s) sweet onion, diced
• 4 clove(s) garlic, minced
• 1/4 cup(s) olive oil
• 2 cup(s) diced green pepper and green pepper
• 5 pound(s) skinless/boneless chicken breasts and thighs
• 1/4 cup(s) all-purpose flour
• 1 teaspoon(s) chili powder
• 4 teaspoon(s) cumin
• 2 teaspoon(s) ground oregano
• 4 can(s) 15 oz cannellini beans (do not drain)
• 9 cup(s) chicken stock, light
• 2 can(s) (4.25 oz) diced green chiles
• 1 can(s) (15 oz) navy beans
• 2 cup(s) fresh corn kernels (use frozen if unavailable)
• 2 cup(s) shredded montery jack cheese
• 1/2 cup(s) chopped fresh cilantro
• ## FOR THE CILANTRO CORNBREAD
• 1 1/3 cup(s) all-purpose flour
• 1 1/3 cup(s) yellow cornmeal
• 2 teaspoon(s) baking powder
• 3/4 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 2 tablespoon(s) dried cilantro
• 1 teaspoon(s) ground corriander
• 1/2 cup(s) salted butter, melted
• 1 1/3 cup(s) buttermilk
• 2 large eggs, at room temperture, lightly beaten
• ## FOR THE GREEN CHILE SOUR CREAM
• 1 - 8 oz container sour cream
• 1 can(s) (4.25 oz) diced green chiles, do not drain
• 1 lime juiced