Kristi Hill Dinner---Cornbread and Santa Fe Chicken Stew

Erika posted brownies from Kristi last week and today when I decided what I was making for dinner, I remembered they were both Kristi's recipes too! She made this dinner for a relief society activity a few years ago and we have loved it ever since!

Cornbread

1 package yellow cake mix prepared as directed (you will use half for cornbread and can make a few cupcakes with the rest)

2 cups of cake batter

1 cup yellow cornmeal

1 cup flour

3 T. sugar

1 T. baking powder

1 tsp salt

1/3 cup soft butter

1 egg

1 cup milk

1 tsp vanilla

Combine dry ingredients and mix. Cut in butter until well blended. Beat egg and milk together. Add to dry and mix until blended. Add cake batter and stir together. Pour into 8x8 pan or into cupcake pan. Bake 20-25 min at 375.

Santa Fe Chicken Stew

1/2 sweet yellow onion

1 tsp olive oil

3-4 chicken breasts, cut bite sized

Saute onions and chicken until chicken is barely done.

15 oz can Great Northern White Beans

14.5 oz. can Mexican style tomatoes, undrained

14.5 oz can petite cut tomatoes, undrained

20 oz. chicken broth

1 can corn or a cup of frozen

4.5 oz can chopped green chilis

2 tsp chili powder

1/2- 1 cup chopped cilantro

2-3 green onions, chopped

Add all ingredients to pot. Hold cilantro and onions until ready to serve.

*garnish with sour cream, shredded cheese, and avacados. (sometimes I throw in some taco seasoning to the soup too.)