Creamy Chicken Lime And White Bean Chili

Jennifer Darden


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!

pinch tips: Slow Cooker/Crock Pot Hints


35 Min


40 Min


3 Tbsp
olive oil
1 tsp
dried oregano
1 tsp
1 tsp
1 tsp
red pepper flakes
2 c
chopped onion
1 pinch
1/3 c
dry white wine (folie a deux chardonnay)
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

Heat oil over medium heat in a Dutch oven.
Add next 4 ingredients. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn.
Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.
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.
Add celery soup. Bring to a boil and whisk to dissolve. Turn down to medium.
Add chicken, chilies, and beans. Cook for about 20 minutes to heat and meld all of the flavors together.
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.