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 :)
I thought these were the perfect rustic vessels to carry this thick, creamy, spicy meal.
The white beans give your palate a sense 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 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 to it. I used homemade chicken stock, which was already thick and packed with flavor from the chicken I had baked. Then, I added cream of celery soup. That lended 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, Mexican fare, and dishes like my Mini Pot Roast Shepards Pie Tarts.
I use the lime flavored tortilla chips for my chicken nachos as well, because I love the lime and salt combination. If you prefer, you can choose another version of corn chips.
Ingredients
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon red pepper flakes
2 cups chopped onion
pinch of salt
1/3 cup dry white wine (I used Folie a Deux Chardonnay)
juice from 1 lime
2 cups chicken stock (I used homemade)
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
tortilla chips
Directions
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.
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