Creamy Chicken Lime And White Bean Chili

Jennifer Darden

By
@tipsyculinaryqueen

This is a cross between chicken tortilla soup and white bean chili and dished up in clay bowls that my dad used to serve up roasted oysters from the grill in :) The white beans give your palate a sense of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup. Check out my blog to see what other ingredient makes this chili unique!


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Prep:

35 Min

Cook:

40 Min

Ingredients

3 Tbsp
olive oil
1 tsp
dried oregano
1 tsp
cumin
1 tsp
coriander
1 tsp
red pepper flakes
2 c
chopped onion
1 pinch
salt
1/3 c
dry white wine (folie a deux chardonnay)
1
lime (juice only)
2 c
chicken stock (i used homemade)
1-103/4 oz
can cream of celery soup
1 1/2 c
chicken, chopped
1-4 oz
can green chilies
1-15 1/2 oz
cannelloni white kidney beans with juice
1/3 c
heavy cream
dollop of sour cream (optional)
spring onions for garnish
lime tortilla chips for garnish

Directions Step-By-Step

1
Heat oil over medium heat in a Dutch oven.
2
Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.
3
Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.
4
Add lime juice. Then chicken stock. If you’re using fresh and it’s been refrigerated or frozen it can take a few minutes to dissolve. If you’re using canned, just stir to heat through.
5
Add celery soup. Bring to a boil and whisk to dissolve. Turn down to medium.
6
Add chicken, chilies, and beans. Cook for about 20 minutes to heat and meld all of the flavors together.
7
Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken. Serve with sour cream, a bit of onions, and crumbled tortilla chips.