Real Recipes From Real Home Cooks ®

creamy chicken, lime and white bean chili

★★★★★ 2
a recipe by
Jennifer Darden
Virginia Beach, VA

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!

Blue Ribbon Recipe

This chili recipe is what happens when you blend a white chili and chicken tortilla soup. It's amazing! Creamy and full of delicious flavor, we loved the little notes of lime flavor with each bite. Green chilis and red peppers add a good bit of heat to this chili. Serve with a dollop of sour cream (or Greek yogurt) to bring the heat down a bit.

— The Test Kitchen @kitchencrew
★★★★★ 2
prep time 35 Min
cook time 40 Min
method Stove Top

Ingredients For creamy chicken, lime and white bean chili

  • 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)
  • 1
    lime (juice only)
  • 2 c
    chicken stock (I used homemade)
  • 1 can
    cream of celery soup, 10 3/4 oz
  • 1 1/2 c
    chicken, chopped
  • 1 can
    green chilies, 4 oz.
  • 1 can
    cannelloni white kidney beans with juice, 15 1/2 oz.
  • 1/3 c
    heavy cream
  • dollop of sour cream (optional)
  • spring onions for garnish
  • lime tortilla chips for garnish

How To Make creamy chicken, lime and white bean chili

  • Heating oil in a Dutch oven.
    Heat oil over medium heat in a Dutch oven.
  • Toasting spices in the 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.
  • Adding the onions and sauteeing.
    Toss in onion and sauté until tender and caramelized. Pour in wine and deglaze pan for about 5 to 10 minutes.
  • Adding lime juice and chicken stock.
    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.
  • Mixing in the celery soup.
    Add celery soup. Bring to a boil and whisk to dissolve. Turn down to medium.
  • Adding chicken and beans to the pot.
    Add chicken, chilies, and beans. Cook for about 20 minutes to heat, cook the chicken and allow the flavors to meld together.
  • Pouring in the cream and continuing to cook.
    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.