Love buffalo chicken dip? Meet it’s Mexican cousin, chicken enchilada dip, your new favorite party dip.

We are back from our honeymoon in New Orleans! We drank, ate, and walked all the things for 6 days and yet still didn’t do everything we wanted. This is why I prefer to plan vacations at least a little bit but due to planning that thing called a wedding my motivation to do more was severely lacking.

Regardless, it was great to get away and eat whatever I wanted without worrying about an expensive piece of clothing fitting haha.

Now that it’s all over, we are having a hard time getting back into the swing of things. Normal life continued on without us, instead of pausing like it should have we wished it had, and now we are left playing catch up. The one downfall to vacationing but I would rather suffer through it than never travel.

On the plus side, football season has started with means plenty of time sitting on the couch in our future (at least for away games)!

A popular dip I always see at parties, especially those involving football, is buffalo chicken dip. But instead of buffalo sauce, what if I used enchilada sauce and made an enchilada chicken dip instead? It will taste like it’s Mexican cousin that’s what!

The possibilities from there are endless as my brain starts thinking of other sauces I could use but for now, let’s enjoy this hot cheesy goodness. Need more dip ideas? Add my Tennessee Sausage Cheese Dip to your football party menu, too!

To celebrate the arrival of football season and all the fall recipes to come, I joined forces with the group of bloggers listed below in giving away three 6-qt Instant Pots (to 3 different winners)! Find the widget located at the end of this post to enter. I got an Instant Pot as a bridal shower gift and even though I was super excited about it for some reason I have not been motivated to use it, which seems silly since it makes a slow cooker look like work. Any one have a go-to recipe I have to try?

The PinterTest Kitchen Cheese Curd In Paradise The Jolly Hostess Cindy’s Recipes and Writings Karen’s Kitchen Stories Little House Big Alaska Life, Love, and Good Food Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice An Affair from the Heart Blogghetti Sarah’s Bake Studio Shockingly Delicious Jonesin’ For Taste Fix Me a Little Lunch Moore or Less Cooking The Whole Gourmet Our Good Life The Redhead Baker Style Island The Spiffy Cookie Sarah Cooks the Books Frugal & Fit Family Around the Table Cook with Renu

One year ago: Fall Leaves Butter Cookies

Four years ago: Swag Bars

Five years ago: Crock Pot Balsamic Chicken

Six years ago: Sausage Stuffed Zucchini Boats

Seven years ago: Beermosa

CHICKEN ENCHILADA DIP

Makes approximately 4 cups

Ingredients:

2 cups cooked, shredded chicken breasts

1 (15 oz.) can enchilada sauce

1 (8 oz.) pkg. cream cheese, room temperature

1/2 cup plain Greek yogurt or sour cream

1/2 cup shredded pepperjack and/or cheddar cheese, plus 1/4 cup for topping

1 (4 oz.) can diced green chiles, drained

1 Tbsp taco seasoning

Tortilla chips for serving

Directions:

1. Preheat oven to 350 degrees*. Lightly coat a 1-quart baking dish with non-stick spray.
2. In a large bowl, combine all ingredients. Pour into prepared baking dish.
3. Bake for 20 minutes or until mixture is heated through. Stir, top with additional cheese and return to oven until melted.
4. Serve with tortilla chips.

*You can also dump it all into a small crockpot, cook on low and switch to warm for serving.

Source: Adapted from my Healthier Buffalo Cauliflower Dip.

Disclosure: This giveaway is sponsored by the bloggers listed above, including myself, not by Instant Pot. All thoughts and opinions are my own.

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This giveaway is open worldwide to individuals 18+ (21+ in some locations), except where prohibited. One winner per household. Winner will be drawn at random from eligible entries within 72 hours of the giveaway ending Winners will be contacted via email and must respond within 5 business days to claim their prize. Social media accounts used to enter must be active, not created to enter this giveaway. Please note: Winners from the continental U.S. will receive the prize as listed. Winners who do not live in the continental U.S. will receive an Amazon gift card in the current listed value of the Instant Pot and will be responsible for ordering and shipping. Please see full terms & conditions for more details.

It isn’t easy being cheesy, unless you are this cheesy corn dip in which case not only is is easy to make, it’s also super tasty.

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Originally I had planned on sharing a recipe for vanilla peach jam on Monday before peach season runs out on us, but clearly it’s no longer Monday and this is clearly not a post about  jam, let alone peaches.

On Sunday we hosted out “Not Invited” party and as per usual I shared sporadic photos of the food on my Instagram story. And then the requests for the recipe to the corn dip I showcased came pouring in (both from party guests and on Instagram), so I am giving the people what they want!

As for it being Tuesday instead of Monday, well that’s no surprise by now is it?

This dip is as easy as it is delicious.

Funny thing about the ingredients, two friends who particular enjoyed it were trying to figure it out. One thought it had cottage cheese and the other mayonnaise and both respectively disliked those ingredients which meant at least one of them was eating something they normally don’t like. Well, the latter was correct because the base is mostly Greek yogurt but a little bit of mayonnaise.

I actually don’t normally like mayonnaise on it’s own, but give me an aioli, a creamy pasta/potato salad, or a dip like this and we are good to go. But if you’d prefer a non-creamy option, here’s another easy corn dip that’s more salsa-like.

Friday #DairyMonth Recipes

• 3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti
• Tropical Milkshake by A Day in the Life on the Farm
• Cheesy Potato Casserole by Hostess At Heart
• Cheddar Cheese Crisps by Cheese Curd In Paradise
• Cheesy Chive, Onion and Bacon Rolls Ups by A Little Fish in the Kitchen
• Fresh Cherry Clafouti by The Freshman Cook
• Fried Cauliflower Feta Balls by Magical Ingredients
• Fried Ice Cream Bars by Jolene’s Recipe Journal
• Easy Alfredo Sauce by A Kitchen Hoor’s Adventures
• Marinated Boccancini Salad by Palatable Pastime
• Smoked Fish Dip by Art of Natural Living
• Texas Roadhouse Cinnamon Honey Butter by Jen Around the World
• Three Cheese Garlic Grilled Cheese by Hezzi-D’s Books and Cooks
• Vegetable and Cheddar Tarts by Karen’s Kitchen Stories

EASY CHEESY CORN DIP

Print

Yield: 8-12 servings Prep Time: 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 tsp salt, or to taste
• 1/8 tsp cayenne pepper, or to taste
• 2 (15 oz.) cans of corn kernels, drained
• 1 (4.5 oz.) can diced green chiles
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup shredded cotija cheese
• 2 green onions, sliced

Directions

1. In a large bowl, blend together the yogurt, mayonnaise, salt, and cayenne. Fold in remaining ingredients until evening distributed. Adjust seasoning if desired.
2. Cover and refrigerate for at least 1 hour before serving with tortilla chips.

Source: Adapted from Julie Blanner.

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Pumpkin can go just about anywhere and to prove it, I’ve made pumpkin enchiladas! Simply delicious.

I feel like I barely scraped the surface of apple baking for the season and here I am already posting a recipe using pumpkin. October is almost upon us so I suppose there’s no point resisting. The ingredients in these enchiladas are simple enough but produce a most wonderful flavor unlike any enchilada I’ve ever had before.

This recipe would actually be a great way to use up leftover turkey from Thanksgiving as it calls for 3 cups of cooked turkey. They actually made me wonder what it’d be like to make true Thanksgiving leftover enchiladas, with mashed potatoes inside (maybe some cranberry sauce?) and gravy as the sauce. Now I’m really getting ahead of myself arn’t I?

Need more pumpkin recipes for the season? Check out my giveaway at the end of this post for a cookbook dedicated entirely to pumpkins – Pumpkin It Up!

One year ago: Browned Butter Salty Pumpkin Sugar Cookies

Three years ago: Gluten-Free Buckeye Brownies

Five years ago: General Tso’s Chicken

PUMPKIN TURKEY ENCHILADAS

Serves 6-8

Ingredients:

2 Tbsp vegetable oil

8 (8-inch) flour tortillas

3/4 cup fined chopped onion

3/4 cup canned or cooked pumpkin puree, divided

3 cups chopped cooked turkey

2 cups grated Monterey Jack cheese, divided

4 Tbsp (1/2 stick) unsalted butter

1/4 cup all-purpose flour

2 cups chicken broth

1 (4 oz.) can chopped green chiles

3/4 cup sour cream (or plain Greek yogurt)

Chopped green onions, for garnish

Directions:

1. Preheat oven to 375 degrees. Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
2. Heat oil in a medium pan. Add onion and saute until translucent, about 5 minutes. Add 1/4 cup pumpkin puree and cook until heated through.
3. Transfer mixture to a large bowl and stir in the turkey and 1-1/2 cups cheese. Divide mixture evenly in the center of each tortilla. Rolls tortillas around the filling and arrange seam-side down in the prepared baking dish.
4. In a large saucepan over medium heat, melt the butter. Add the flour and whisk to combine. Whisk in the broth, and continue to cook while stirring constantly, until the mixture thickens. Stir in the chiles, remaining 1/2 cup pumpkin, and sour cream until heated through. Pour sauce over the enchiladas.
5. Cover with foil and bake 20-25 minutes, or until bubbling. Top with remaining 1/2 cup cheese and return to the oven for 5 more minutes.
6. Allow to cool slightly before serving, garnished with green onions.

Source: Adapted slightly from Pumpkin It Up!

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Taste the lighter side of the chili world, at least in color, with this easy slow cooker white bean chicken chili with hominy.

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Despite the mild winter we’ve had in Ohio I’ve been binging on slow cooker meals since October, including some new chilis such as a BBQ pork version and a smoked sausage version. Spring is now teasing to return and so are my spring-cravings. But since I’m not quite ready to give up on the comfort food just yet I went ahead and made a new version of white chicken chili because I felt like it was a good segue.

I shared a recipe for white chili a long time ago and it totally rocked my world (despite the horrid picture taking skills I had at the time) but now I’ve added hominy and thrown it all into a slow cooker.

Now I’m going to share this little snippet of a conversation I had with a friend of mine when he requested the recipe for this chili after devouring 2 full bowls of it:

“Well I guess you could say that all of the ingredients are in perfect “hominy”!” – Josh
“Well isn’t that just perfectly corny” – Me

I think the only way to make this meal better would be to serve this white bean chicken chili with a slice of sweet potato cornbread, amiright?

In case that wasn’t entertaining enough for you I’ve got something else up my sleeve. If you love leftovers as much as I do (throwing them in your lunch bag or eating them up on a busy weeknight) then you will be excited about hear that I am giving away a set of Snapware! I absolutely loved using them to store the leftovers of this chili to reheat and enjoy later. After saving this recipe, scroll to the bottom of the post and enter using the widget (CLOSED)!

Comforting Chili Recipes

• Chili Cheese Fries from Art of Natural Living
• Easy Tomato, Kidney Bean, and Roast Beef Chili Soup from Karen’s Kitchen Stories
• Mole Chili from A Kitchen Hoor’s Adventures
• Tommy’s Chili Copycat from That Recipe
• Turkey and Quinoa Chili from Jen Around the World

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SLOW COOKER WHITE BEAN CHICKEN CHILI WITH HOMINY

Print

Yield: Serves 8 Prep Time: 30 Minutes Cooking Time: 6 Hours 15 Minutes 6 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups low sodium chicken broth, divided
• 2-15 oz. cans hominy, divided, drained and rinsed
• 2 Tbsp olive oil
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 2 tsp salt
• 2 tsp cumin
• 2 tsp dried oregano
• 1 tsp pepper
• 1/2 tsp cayenne pepper
• 2-15.5 oz. cans Great Northern beans, drained and rinsed
• 16 oz. (4-4 oz. cans) diced green chiles
• 2 lb. boneless, skinless chicken breasts
• 1/2 cup heavy whipping cream
• Fresh cilantro, for garnish

Directions

1. In a blender, puree 2 cups of broth and 1 can of hominy until smooth. Pour into a 6-7 quart slow-cooker.
2. In a 12-inch skillet, heat the oil over medium heat. Add the onion, garlic, and seasonings, and cook for 10 minutes or until the onions are softened. Add the remaining 1 cup of the broth and scrape up any brown bits. Pour into the slow-cooker.
3. Stir in the beans, remaining hominy, and green chiles. Season the chicken generously with salt and pepper and submerge. Cover and cook on LOW for 5-6 hours.
4. Remove the chicken and place on a plate or cutting board, and let sit for about 10 minutes. Shred the meat into bite-size pieces with two forks. Add back into the slow-cooker, along with the heavy cream, cilantro, and additional salt and pepper if needed to taste. Cover, and leave the cooker on warm until you are ready to serve.
5. Serve with preferred toppings, such as cilantro.

Source: Adapted from my White Bean Chicken Chili and Fearless Homemaker.

Summertime means berry time! I love all the berries that are in season during the summer and even more so do I love picking them. Last year I went berry/fruit and even veggie picking until the fridge was bursting. Blueberries, raspberries, strawberries, peaches, cherries, cauliflower, broccoli, and cabbage – oh my!

But the other summer-loved produce is corn and today is national corn on the cob day! I celebrated by removing the corn from the cob… whoops. But you will forgive me for this slip once you see this Mexican corn casserole.

Everything you love about Mexican street corn, but off the cob and in a cast iron skillet (same goes for my street corn pizza)! I even made it slightly healthier for you just like my cob version.

One year ago: German Chocolate Banana Bread

Two years ago: Honey-Lime Chicken Kebabs

MEXICAN CORN CASSEROLE

Serves 6

Ingredients:

2 Tbsp unsalted butter

1/2 large onion, diced

4 cobs of fresh sweet corn

4 oz. can diced mild green chiles

1 cup plain Greek yogurt (I used 4% Chobani)

1 tsp cumin

1/2 tsp smoked paprika

Salt & pepper, to taste

1/2 cup grated cojita (or Parmesan) plus more for garnish

Fresh cilantro and chili powder for garnish

Directions:

1. Preheat to 400 degrees.
2. In large cast iron skillet over medium heat, melt the butter. Add onion and saute onion for 5 minutes.
3. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add the corn and diced green chiles to the pan. Cook for another 3 minutes. Stir in the yogurt, cumin, paprika, salt, pepper and half of the cheese.
4. Remove from heat and carefully place in the hot oven. Bake for 20 minutes or until bubbly. Top with remaining cheese, fresh cilantro and chili powder. Serve immediately.

Source: Adapted slightly from Lauren’s Latest.

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A new take on your favorite cream cheese chicken enchiladas made gluten-free and stuffed into an acorn squash! But still featuring all the creamy, cheesy goodness you love.

The #1 all time most popular recipe on this blog has been my cream cheese chicken enchiladas. (Second most popular? My favorite chewy chocolate chip cookies.) Every day it is the most viewed post which has lead me to believe that what you really want are enchiladas! As a result I have shared several other enchilada recipes such as cheesy veggie, chicken and spinach, and spicy avocado chicken. Yet the cream cheese version still reigned as king.

Since the cream cheese chicken enchiladas remain the most popular enchilada on my blog, I figured it was time to reinvent it a bit. This gluten-free version only has two changes from the original: the addition of bell peppers and substitution of tortillas with acorn squash! It was a huge success and may need to have a regular position on the menu. That says a lot folks because I rarely make the same exact thing without changing it at least a little bit (Exhibit A: this recipe).

One year ago: Giant Peanut Butter Snickerdoodle Cookie For One

Three years ago: S’mores Molten Lava Cake

Four years ago: Chocolate Chip-Peanut Butter Layer Pie

CREAM CHEESE CHICKEN ENCHILADA STUFFED SQUASH

Serves 4

Ingredients:

2 dumpling or acorn squashes, halved lengthwise and seeds removed

Olive oil

Salt and pepper, to taste

4 oz. reduced fat cream cheese, room temperature

1/4 cup plain Greek yogurt, plus more for topping (I used 4% Cobani)

10 oz. can of enchilada sauce, divided

1 cup shredded cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

2 cups cooked shredded chicken

1 cup frozen corn kernels, thawed (canned, drained corn works)

1 red or green bell pepper, diced (I used half of each)

4 scallions, thinly sliced

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Directions:

1. Pre-heat oven to 400 degrees F. Line a rimmed baking sheet with foil and lightly coat with nonstick spray.
2. Brush the insides of the squash with a little olive oil and season with salt and pepper to taste. Place cut-side-down on prepared baking sheet and roast for 40 minutes.
3. Meanwhile, in a large bowl cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
4. In a second bowl toss together the chicken, corn, peppers, half the scallions, green chiles, chili powder, cumin, and salt and pepper (to taste). Add the chicken mixture to the cheese mixture and combine well.
5. When the squash is done, remove from oven and flip over so they look like bowls. Rake a fork across the inside of the squash. Divide the chicken mixture evenly between the four squash bowls. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Place back in oven and bake an additional 10-15 minutes or until cooked through and bubbly.
6. Serve with topped with remaining scallions, cilantro, and any other favorite toppings.

Source: Adapted from Peas & Crayons and my Cream Cheese Chicken Enchiladas.

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For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?

Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!

One year ago: Single Serving Peanut Butter Krispie Chocolate Balls

Three years ago: Petri Dish Cookies

BAKED CHICKEN FAJITAS

Serves 6

Ingredients:

1-1/2 lb. boneless, skinless chicken breasts cut into thin strips

1 (15 oz.) can diced tomatoes w/ chilies (such as Rotel)

1 medium onion, sliced into thin strips

2 bell peppers, seeded and sliced into thin strips

2 Tbsp vegetable oil

2 tsp chili powder

2 tsp cumin

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp salt

12 flour tortillas, warmed

Favorite fajita toppings

Directions:

1. Preheat the oven to 400 degrees. Lightly grease a 9×13-inch baking dish. Mix together chicken, tomatoes, peppers, and onions in the dish.
2. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
3. Bake uncovered for 30 minutes, or until chicken is cooked through and the vegetables are tender. Drain any excess liquid and serve with warmed tortillas and enjoy!

Source: Adapted slightly from Making Miracles.
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Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!

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Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.

Click here to read a lot of jargon—> My glorious research paper

If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!

When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.

One Pot Wonders

• Cheesy Green Bean Casserole with Cherry Tomatoes from Art of Natural Living
• Easy Kielbasa Cabbage Potato Skillet from Hezzi-D’s Books and Cooks
• Easy One-Pot Mixed Millets and Dal Khichdi from Magical Ingredients
• Instant Pot Butter Beans and Country Ham from Palatable Pastime
• One Pot Cheeseburger Pasta from A Kitchen Hoor’s Adventures
• One-Pot Stove Top Mac and Cheese from Cheese Curd In Paradise
• Rustic Chicken and Sausage White Bean Stew from Blogghetti

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Two years ago: Dark Chocolate Nonpareil Peanut Butter Cookies

SLOW COOKER CREAMY CHICKEN TORTILLA SOUP

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 7 Hours 7 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

SOUP

• 1-1/2 lb. boneless skinless chicken breasts
• 2 quarts reduced sodium chicken broth
• 2 (14.5 oz.) cans black beans, drained and rinsed
• 1 jalapeno, seeded and minced
• 1 (14.5 oz.) can crushed tomatoes
• 1 (4 oz.) can diced green chilies
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp cumin
• 2 tsp chili powder
• 1 Tbsp dried oregano
• 1 cup frozen corn
• 4 corn tortillas, cut into strips
• Heaping 1/2 cup sour cream or plain Greek yogurt (I used 2% Chobani)
• Salt and pepper, to taste

TOPPINGS

• Cubed avocado
• Shredded colby-jack cheese
• Fresh cilantro
• Crushed tortilla chips

Directions

1. In a 6-8 quart slow cooker combine all ingredients except the frozen corn, tortillas, sour cream and salt and pepper. Cook on low for 7 hours.
2. With 30 minutes left, remove chicken, shred or chop into tiny pieces, and return to the slow cooker. Mix in the corn, sliced tortillas, and sour cream. Season with salt and pepper to taste.
3. Serve with more sour cream (or Greek yogurt), avocado, cheddar cheese, cilantro, and crushed tortilla chips.

Source: Adapted slightly from Eat, Live, Run.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Amp up you white chili game by preparing it in a cast iron, with pepperjack cornbread baked on top, and served with chipotle crema!

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It’s finally cooling down which means it’s chili time!

Normally when I crave chili I gravitate towards my dad’s classic beef and bean version, but sometimes I like a little variety with chicken, known as white chili or in this case ghost chili for the upcoming spooky holiday.

I have shared a white chicken chili before and this recipe today is an adaptation from that. The updates included hominy, red bell pepper, Greek yogurt instead of sour cream,  a cornbread topping, and served with a chioptle crema.

It’s also prepared in a large cast iron skillet so you can throw it in the oven in order to bake the cornbread right on top. Less dishes!

This chili was already a favorite of mine, but the addition of the cornbread topping won me over all over again. The sweetness from the cornbread perfectly balanced out the spiciness of the chili.

I chose a boxed mix in order to cut down on prep time but you can use a boxed mix or your favorite cornbread recipe. Just make sure to not overfill the skillet when adding the raw batter, otherwise it will overflow as it bakes and expands.

I know from experience – hahaha.

Looking for more chili recipes? You’re in luck because this post is also part of a virtual #ChiliCookOff!

We have delicious recipes from across the country to get your chili making to the next level of delicious!

• Beef Chorizo and Bean Chili from Cheese Curd In Pardise
• Chasen’s Chili from That Recipe
• Slow Cooker Chicken Chilifrom A Day in the Life on the Farm
• White Chicken Chili from Making Miracles
• Salsa Verde White Chicken Chili from Sweet Beginnings
• Chili Impossible Pie from Shockingly Delicious
• Slow Cooker Chili Verde with Pork from Karen’s Kitchen Stories
• Turkey Chili Verde (Instant Pot) from Palatable Pastime
• Ghost Chili with Cornbread Topping and Chipotle Crema from The Spiffy Cookie

Post updated 10/23/20, photos above and below are the originals.

GHOST CHILI WITH CORNBREAD TOPPING AND CHIPOTLE CREMA

Print

Yield: 6-8 servings Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHIPOTLE CREMA

• 1/2 cup plain Greek yogurt
• 1/2 cup heavy cream
• 2 tsp chopped chipotle peppers in adobo sauce
• 1/4 tsp salt

CHILI

• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic
• 1 Tbsp olive oil
• 1 (15.5 oz.) can Great Northern beans, drained and rinsed
• 1 can white hominy, drained and rinsed (or white corn)
• 1 (14.5 oz.) can reduced sodium chicken broth
• 2 (4 oz.) cans diced green chiles
• 1/2 cup chopped red bell pepper
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp pepper
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 1 cup plain Greek yogurt
• 1/2 cup heavy cream

CORNBREAD TOPPING

• 1 box cornbread mix, plus ingredients (or favorite recipe)
• 3/4 cup shredded Pepperjack cheese, divided

Directions

1. The day before, prepare the chipotle crema.  In the bowl of a food processor or blender, add all ingredients. Process on high speed until smooth. Refrigerate overnight in an airtight container.
2. The next day, in a 12-inch cast iron skillet*, sauté chicken, onion and garlic in oil until chicken is no longer pink.  Add beans, corn, stock, chiles, bell pepper, and seasonings (in order through bay leaf).  Bring to a boil.  Reduce heat and let simmer, uncovered, for 30 minutes.
3. When 5 minutes remain, preheat oven to 400 degrees.
4. Remove chili from heat and discard the bay leaf. Stir in the cilantro, sour cream and whipping cream.
5. In a large bowl, mix the cornbread ingredients together, including 1/2 cup of the pepperjack. Spoon over the chili, leaving a 1/2-inch border around the sides**.
6. Bake until golden brown, about 15 minutes. Remove from oven and sprinkle the remaining pepperjack on top. Return to the oven until melted, about 2 minutes.
7. Allow to cool slightly, then serve topped with chipotle crema and additional cilantro, if desired.

Notes

* Don't own a very large cast iron skillet? Use a Dutch oven, or large oven-safe pot instead. ** If you have too much cornbread batter, bake leftovers in a muffin pan.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

While this is not what I think of when I hear the word “chili”, white bean chicken chili is delicious in its own right.

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The first time I ever had white chicken chili was when I made this recipe in 2011. For some reason I wasn’t able to imagine what all these white chili ingredients would taste like together. While I knew it had to be tasty, I didn’t realize just how good it really would turn out.

I actually wish I had made a double batch, but with how quick and easy it is to make it’s not a pain to make twice! Alternatively, I have also made a slow cooker version. And although it’s already hitting the high 70s and low 80s here in Memphis, TN I don’t think it could ever be too warm outside for a white bean chicken chili. It’s too delicious to say no.

What I may end up doing is making a double batch and freezing half of it. I love freezable meals!

WHITE BEAN CHICKEN CHILI

Print

Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1/2 -inch cubes*
• 1 medium onion, chopped
• 1-1/2 tsp garlic powder
• 2 (15.5 oz.) cans Great Northern beans, drained and rinsed
• 32 oz. reduced sodium vegetable or chicken broth
• 2 (4 oz.) cans diced green chiles
• 1 tsp salt
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/4 tsp ground cayenne pepper
• 1 cup sour cream**
• 1/2 cup whipping cream
• Fresh cilantro and paprika, for garnish

Directions

1. In a large saucepan or Dutch oven, heat olive oil over medium. Add chicken with onion and garlic powder and saute until chicken is no longer pink.  Add beans, broth, chiles, and seasonings.  Bring to a boil, reduce heat to a simmer, and let cook uncovered for 30 minutes.
2. Remove from the heat and stir in the sour cream and whipping cream.  Serve topped with a sprinkle of  paprika and fresh cilantro, if desired.

Notes

* I love using rotisserie chicken. **Can also substitute with plain Greek yogurt

Source: Adapted slightly from Everyday Annie.

Post updated 2/3/2025, photo above is the original.