The rich color of fall leaves and crisp air hung all around us. Daylight was beginning to turn to dusk and I put on a strong pot of coffee. A wonderful aroma from this hearty soup began to fill the house, in this beautiful place my mother in law calls home, Valley Head, Alabama.
Judy left her life as a nurse in Florida and followed her compassionate heart to Valley Head. It was here where she selflessy cared for my brother-in-law John, who was terminally ill with ALS. On this particular Fall day, coming in from tending horses and property, Judy was hungry, and I was happy to oblige with a beautiful bowl of this very simple White Chicken Chili.
Two ingredients that make this soup taste extra delicious are Cumin and Coriander, as they give the soup a rich hearty and distinct flavor. Coriander has a lemony sage flavor while Cumin has a warm smoky flavor and the combination of the two spices together create a wonderful taste for this soup.
When creating this fantastic dish, think about pairing it with a warm biscuit and delightful salad.
Although I like to save this one for cool fall nights, it is actually good any time of the year!
Comfy Cozy White Chicken Chili
2 tbl. Olive Oil
1 tsp.Coriander (more if you need it)
2 lb. chicken cut into pieces
2 tsp. Cumin (more if you need it)
2 chopped small yellow onions
1 tsp. Chipotle Chili Powder or 1 Cayenne Pepper (optional if you like it hot)
2 Bay Leaves
1 qt. Chicken Broth
2 cans Cannellini Beans
White Cheese to top
Green Onion to top
In a dutch oven or soup pot add 2 tablespoons of olive oil on medium high. Cut chicken into pieces and add to the oil. Gently add cumin, coriander, yellow onion, garlic, chipotle chili powder, pepper and salt to the chicken pieces. Coat well, toss and cook on medium heat for about 15 minutes; stirring constantly. Let chicken mixture stand for about 10 minutes on low with a lid. This allows for flavors to absorb.
Turn heat back up to medium and add chicken broth, bay leaves and cannellini beans, bring to a boil and then turn heat to low and allow the soup to simmer for about 30 minutes. Serve soup in beautiful soup bowls while overlaying 1 piece of white cheddar cheese over the top of the soup and few sprinkles of green onion on top for garnish. The soup thickens after one or two days and is even more delicious! Buttermilk biscuits are the perfect combination for this warm, comforting soup. Enjoy!