• Cooking Time: 30 to 40
  • Servings:
  • Preparation Time: 30 to 35


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 :) The white beans give your palate a sense of chili, while the spices and crushed tortilla chips offer a sense of chicken tortilla soup. Check out my blog to see what other ingredient makes this chili unique!


  • 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


  • 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.

Categories: Soup 
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