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Jennifer’s Creamy Chicken, Lime and White Bean Chili
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Description
Try this non-traditional spin on a hearty chili.
Ingredients
- 3 Tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Red Pepper Flakes
- 2 cups Chopped Onion
- ⅓ cups Dry White Wine
- 1 whole Lime, Juice Only
- 2 cups Chicken Stock
- 1 can (10 3/4 Oz. Size) Cream Of Celery Soup
- 1-½ cup Chopped Cooked Chicken
- 1 can (4 Oz. Size) Diced Green Chilies
- 1 can (15 1/2 Oz. Size) White Kidney Beans With Juice
- ⅓ cups Heavy Cream
- 1 pinch Salt
- Sour Cream, Crumbled Tortilla Chips, Chopped Green Onions, Optional Garnishes
Preparation
Heat oil over medium heat in a Dutch oven. Add oregano, cumin, coriander and red pepper flakes. Stir for about 30 seconds to release the fragrant oils. Keep stirring and be careful not to let them burn. Toss in onion and saute until tender and caramelized. Pour in wine and stir to deglaze pan for about 5-10 minutes.
Add lime juice and the chicken stock and stir to heat through. Add celery soup. Bring to a boil and whisk to incorporate everything.
Turn heat down just a tad, to a simmer. 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 10-15 minutes to thicken. Add salt if needed.
Serve with sour cream, a few diced green onions and crumbled tortilla chips.
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