Creamy Chicken, Lime, And White Bean Chili

• 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

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 saute until tender and caramelized.
4. Pour in wine and deglaze pan for about 5 to 10 minutes.
5. Add lime juice.
6. 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.
7. Add celery soup.
8. Bring to a boil and whisk to dissolve.
9. Turn down to medium.
10. Add chicken, chilies, and beans.
11. Cook for about 20 minutes to heat and meld all of the flavors together.
12. Pour in the cream and continue cooking for about another 10 to 15 minutes to thicken.
13. Serve with sour cream, a bit of onions, and crumbled tortilla chips.

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

Taken from www.yummly.com/recipe/Creamy-Chicken_-Lime_-And-White-Bean-Chili-1653273 (may not work)