This week’s recipe comes from the new book, Love Welcome Serve: Recipes that Gather and Give by Amy Nelson Hannon. This is a cookbook of Southern comfort food from the owner of Euna Mae’s, a destination kitchen boutique in Northwest Arkansas.
“Oh my word. Y’all, it’s finally Fall! Football, crisp mornings, jeans and boots, apple everything, pumpkin everything, adding more blankets to the beds, and the anticipation of the holiday season! I mean, how’s a girl to choose?!”
One of the best parts of this season is homemade soups – a bowl full of earthy, warm goodness that truly warms your soul. This recipe is an adaptation of one found in my church cookbook. We’ve been told if you can ever get your hands on a church cookbook, then it’s a keeper. Church cookbook recipes are those tried-and-true, time-tested, crowd-pleasing dishes. 
Amy is actually a pastor’s wife, and has been feeding people for more than 20 years. Shes’s learned what’s good, what people come back for, and what people request recipes for. And this White Chicken Chili meets the criteria for sure! It is so creamy and loaded with flavor, and the texture is divine with hearty bites of tender chicken and white beans. Sturdy. This recipe is the first soup that her family asks for when the weather officially turns cooler and there’s football on TV. Here’s to fall! And here’s to full bellies and full hearts!
Ingredients:
- 2 Tablespoons olive oil
- 1 ½ – 2 cups yellow onion, chopped
- 5 cloves garlic, chopped
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon powdered ginger
- 3-4 cups chicken stock
- ½ cup dry white wine like Chardonnay (optional)
- 1 bay leaf, broken in half
- 3 cups cooked, shredded chicken
- 3 cans white beans of your choice, drained
- 3 jalapeno peppers, minced
- 3 cups fresh grated Monterey Jack cheese
- 1/2 teaspoon coarsely ground pepper
- Salt to taste
- 3 Tablespoons cilantro, finely chopped (plus more for topping)
- The juice of 3 limes
Directions:
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven (around 5-6qts). Add the onion and sauté over medium heat until they’re tender and just starting to get color.
- Add the garlic oregano, cumin, and ginger, cooking for one more minute. Stir continuously so the garlic doesn’t burn!
- Add stock, wine (if using) and bay leaf. Cook uncovered for 5 minutes over medium heat until somewhat reduced.
- Add chicken, beans, and jalapenos. Simmer uncovered for ten minutes, stirring occasionally.
- Over low heat add a little cheese at a time, stirring until melted. Add pepper, and taste for salt; add if needed.
- Stir in fresh lime juice and chopped cilantro. Simmer for 5 minutes.
- Remove bay leaf and serve! Garnish with fresh chopped tomatoes, jalapeno, green onion, shredded cheese, tortilla chips, sour cream, or sliced avocado.
Photo Credit: The Chunky Chef
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