Soup: White Chicken Chili with Cornbread Crust

From Shelly Carey

Ingredients
1 medium sized onion
4 cloves garlic
4 Tablespoons butter
2 jalapeno peppers, sliced thin
2 lbs boneless skinless chicken breasts
1 cup flour seasoned with salt and pepper
1 can white cannelloni beans
10 cups chicken broth
1 can Rotel green chiles with tomatoes
2 packages McCormick white chicken chili season mix
2 cups half and half
1 package corn bread mix
Corn Bread Crust ingredients
1 package corn bread mix
½ cup milk
3 Tablespoons melted butter
1 cup shredded cheddar cheese

Directions
In a large stockpot sauté onion and garlic in oil and butter until tender, about 5 minutes. In meantime, cut chicken into bite sized pieces and coat with seasoned flour. Add chicken and sauté untl browned. Add remaining ingredients, bring to a boil. Reduce heat and simmer for at least an hour and a half. Then place in large deep casserole dish and top with cornbread crust.

To make cornbread crust:
In a medium bowl, beat the egg. Add the milk, butter and cornbread mix. Blend well. Stir in the cheese. Pour over the chicken chili. Bake at 400 degrees for 25-30 minutes, or until the cornbread is golden brown. Remove from the oven and let cool for about 5 minutes.