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Categories:
olive oil oregano cumin Coriander red pepper onion salt white wine I lime chicken cream of celery soup chicken green chilies white kidney beans heavy cream sour cream spring onions tortilla chips
Viewed: 85 - Published at: 8 years agoIngredients
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon red pepper flakes
- 2 cups chopped onion
- 1 pinch salt
- 1/3 cup dry white wine I used Folie a Deux Chardonnay
- 1 lime
- 2 cups chicken stock I used homemade
- 10 3/4 ounces cream of celery soup
- 1 1/2 cups chicken chopped
- 4 ounces green chilies
- 15 1/2 ounces white kidney beans cannelloni, with juice
- 1/3 cup heavy cream
- sour cream dollop of, optional
- spring onions for garnish
- tortilla chips
Method
- 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 saute 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.
