FROM THE KITCHEN

Mexican Chili with Cornbread Topping

Name: Mexican Chili with Cornbread Topping
Yield: 4 servings
Ingredients: 1 lbs boneless, skinless chicken breasts; 1 cup yellow onion, chopped; 1 pepper green pepper, chopped; 1 cup frozen corn; 1 packet taco seasoning; 10.75 oz condensed tomato soup; 1/4 lbs shredded cheddar cheese; 1 box Jiffy Corn Mix

A slow-cooker chicken chili with onion, green pepper, corn, taco seasoning, tomato soup, cheddar cheese, and a cornbread topping.

Prep25 Min Cook7–9 hours total Serves4 DifficultyEasy

HOUSE RECIPE

Make it.

Ingredients

1 lbs boneless, skinless chicken breasts
1 cup yellow onion, chopped
1 pepper green pepper, chopped
1 cup frozen corn
1 packet taco seasoning
10.75 oz condensed tomato soup
1/4 lbs shredded cheddar cheese
1 box Jiffy Corn Mix

Method

Add the chicken, onion, green pepper, corn, taco seasoning, and tomato soup to the slow cooker.
Cover and cook on LOW for 6–8 hours, until the chicken is almost cooked through.
Shred the chicken.
Top with the shredded cheddar cheese.
Prepare the cornbread batter according to the Jiffy mix directions and spread it over the top.
Cover and cook on HIGH for 60 minutes, or until the cornbread topping is cooked through.