White Chicken Chili and Corn Muffins by Debbie K

Ingredients:
1 onion, chopped
1 1/4 c chicken broth
1 4 oz can of green chilies
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1 15 oz can of white beans
1 cup cooked chicken pieces

Assembly:
Cook the onion and add the rest of the ingredients. Leave on the heat until warm.

You can make in a crock pot and cook your own beans with the chicken. If doing so, I'd suggest using bone in chicken, dark meat. I always find that chicken breasts go funny if simmered for a long time, personal preference.

I usually don't freeze this meal. If you freeze cooked, chopped chicken breasts and onions if you desire, ahead of time, this meal can be assembled from items in the pantry in less than 10 minutes. It beats running out for fast food any day.

For Freezing:
I've used Chicken Flavored Better than Bouillon and used only 1 onion for the whole batch...I'm assuming my kids aren't the only ones who will attempt to pick out the pieces of onion.

Serving Day:
Thaw in the fridge or microwave and add 2 cups water. (By using 2 tsp of bouillon per bag instead of broth I could make it a soup concentrate.) Let simmer until warm. Everything is precooked so it can be ready almost instantly, or you can let in simmer to smell up the kitchen.

Since chili wouldn't be a meal without cornbread, I've thrown in some corn muffins.

Corn Muffins

Ingredients:
1 1/4 cup cornmeal
1 cup flour
1/3 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup butter milk
3/4 cup vegetable oil

Assembly:
Combine dry ingredients in one bowl, the wet in another. Stir together and fill muffin cups 3/4 full. Bake at 425 F for 12-15 minutes, mini muffins around 7 minutes.