Out of the kitchen studio comes another work of art in a bowl! This is a cross between chicken tortilla soup and white bean chili, dished up in clay bowls that my dad used to serve roasted oysters from the grill in :) As temperatures drop, why not Create More of those warm comforts that you crave in winter?
I thought these were the perfect rustic vessels to carry this thick, creamy, spicy meal.
The white beans give your palate the feel of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup.
I’ve eaten tortilla soups with a tomato paste and those with a heavy cream base. I’ve also had thinner chicken stock versions. I was going for chicken chili rather than a red sauce variety and I wanted a creamy smooth texture. Thick homemade chicken stock is packed with layers of flavor compared to canned. Then, I added cream of celery soup. That lent the consistency I desired and was a terrific pairing with the green chilies.
This chili is layered with oregano, cumin, coriander, and red pepper flakes, along with lime juice, and white wine, sweet onions in the mix, and topped off with a sprinkle of spring onions and lime tortilla chips. I love green snippets of onions on the surface of soups and other Mexican fare.
I use the lime flavored tortilla chips for my chicken nachos as well, because I love the lime and salt combination. Use whatever type of corn chips you prefer.
Creamy Chicken, Lime And White Bean Chili
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 to 5
-3 tablespoons olive oil
-1 teaspoon dried oregano
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon red pepper flakes
-2 cups chopped onion
-pinch of salt
-1/3 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
-juice from 1 lime
-2 cups chicken stock (I used homemade but you can use canned)
-1 10 ¾ ounce cream of celery soup
-1 ½ cups chicken, chopped
-1 – 4 ounce can green chilies
-1 – 15 1/2 ounce cannelloni white kidney beans with juice
-1/3 cup heavy cream
-dollop of sour cream (optional)
-spring onions for garnish
-lime tortilla chips or your favorite variety
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, about 10 minutes.
4. Pour in wine and deglaze pan for about 5 to 10 minutes, until alcohol evaporates.
5. Add lime juice.
6. 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.
7. Add celery soup. Bring to a boil and whisk to dissolve.
8. Turn down to medium. Add chicken, chilies, and beans. Cook for about 20 minutes to heat and meld all of the flavors together.
9. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken.
10. Serve with sour cream, a bit of onions, and crumbled tortilla chips.
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