CREAMY CHICKEN, LIME AND WHITE BEAN CHILI

Creamy Chicken, Lime and White Bean Chili image

Provided by Jennifer Darden

Categories Chili

Time 1h15m

Number Of Ingredients 18

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 can(s) cream of celery soup, 10 3/4 oz
1 1/2 c chicken, chopped
1 can(s) green chilies, 4 oz.
1 can(s) 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

Steps:

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, cook the chicken and allow the flavors to meld 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.