PANTRY MEAL | Rachel's White Chicken Chili & Cornbread

This Recipe is so quick and easy anyone can make it and feel like your eating better than any restaurant meal. White Chicken Chili from pantry prepared items is one of my favorites to make.
There are plenty of variations to this recipe, but in order for me to make from ingredients I have prepared below is my recipe:

Chili Ingredients:
2 pints of northern beans (drained and rinsed)
3 pints of canned chicken (drained reserve liquid)
2 cups chicken broth (reserve liquid from canned chicken, Additional chicken broth if needed)
1 4oz jar of cowboy candy
2 tsp cumin
2 tsp coriander
2 tsp oregano
3 cloves garlic minced
salt and pepper to taste
1/2 cup evaporated milk or heavy cream
2 tablespoons tapioca powder (cornstarch or arrowroot powder)
1/4 cup chopped cilantro
lime wedges/lime juice
Directions: Add first 8 ingredients, combine well breaking up chicken pieces bring to boil and reduce to simmer, simmer covered for 45 mins to 1hr 30 mins. During last 10 mins mix tapioca powder to milk and stir into chili, add cilantro and continue to simmer uncovered.

Cornbread Recipe:
1 cup buttermilk (to make your own 1tbsp vinegar fill with whole milk up to 1 cup and let sit 5-10 mins)
1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tablespoons lard/shortening melted
1 egg
Set oven to 450F, Melt oil in cast iron skillet in oven while oven preheats. Mix egg and buttermilk together, stir in dry ingredients, pour in melted oil and stir to combine. Pour into oiled cast iron skillet and bake 20-25 mins.

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