A favorite among friends and family, this soup is filling and healthful. It sounds more challenging than it is. Try it! We have no doubt that you’ll be happy. Add grated Parmesan cheese before serving.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup milk
- 2 large eggs
- 4 pieces cornbread
- ¼ cup shredded Mexican cheese blend
- 1 cup prepared chili
Instructions
- Pour milk into a glass measuring cup. Add eggs and whisk until well blended. Pour into a nonstick skillet with a glass lid that’s just large enough for the bread. Add the cornbread slices in a single layer. Soak until about half of the liquid is absorbed, about 5 minutes. Flip the bread and allow it to soak up the remaining liquid.
- Place the skillet over medium heat. Cook for 2 minutes; flip and distribute the cheese and chili evenly over the slices. Cover and cook until the chili is hot, reducing the heat as needed to prevent burning the bottom, 5 to 10 minutes.
- Here’s the recipe for
- that I use:
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 802 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |