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Nov
09

Recipe: WHITE CHICKEN CHILI WITH CILANTRO AND LIME

By

By Amy Nelson Hannon

Oh my word. Y’all, it’s finally Fall! Fall is my favorite! If I had to list all the things I love about Fall in order of what I love best, it’d be nearly impossible. 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 other favorite of mine during this season is sturdy soups – a bowl full of earthy, warm goodness that gets at my soul. What’s the difference between regular soup and sturdy soup you might ask? Sturdy soups have girth. They are spoonfuls of hearty bites. And they fill bellies way up. You know, they’re sturdy. They can stand alone served with only a few fixins on top. Have I got a sturdy soup for you!

This recipe is an adaptation of one found in my church cookbook. Y’all know that 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. I know, because I’m a pastor’s wife, and I’ve been feeding people for more than 20 years. So you learn 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 my 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! – Amy Nelson Hannon, author of Love Welcome Serve: Recipes that Gather and Give

 

WHITE CHICKEN CHILI WITH CILANTRO AND LIME

{serves 6-8}

 

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

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, green onion, shredded cheese, sour cream, or sliced avocado.

 

ABOUT THE AUTHOR: Amy Nelson Hannon is the author of Love Welcome Serve, a cookbook of Southern comfort food from the owner of Euna Mae’s, a destination kitchen boutique in Northwest Arkansas.

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