Grilled Chicken Chili

Name: Grilled Chicken Chili
Ingredients: 2 whole boneless skinless chicken breasts; 2 (15 ounce) cans white beans, drained and rinsed; 1 red bell pepper, seeded and chopped; 1 anaheim chili, seeded and chopped; 1 onion, chopped; 1 bunch fresh cilantro, separate leaves from stems; 1 (14 1/2 ounce) can diced tomatoes with green chilies; 1 (15 ounce) can chicken broth; 1/2 cup Chardonnay wine or 1/2 cup your favoite white wine; 2 tablespoons olive oil; black pepper, to taste; garlic powder, to taste; cumin, to taste; crushed dried red chili, to taste; salt, to taste

15 ingredients

6 steps

Ingredients

2 whole boneless skinless chicken breasts
2 (15 ounce) cans white beans, drained and rinsed
1 red bell pepper, seeded and chopped
1 anaheim chili, seeded and chopped
1 onion, chopped
1 bunch fresh cilantro, separate leaves from stems
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 ounce) can chicken broth
1/2 cup Chardonnay wine or 1/2 cup your favoite white wine
2 tablespoons olive oil
black pepper, to taste
garlic powder, to taste
cumin, to taste
crushed dried red chili, to taste
salt, to taste

Directions

1

Coat Chicken with olive oil and season with black pepper, garlic powder and cumin. Grill till done. Put aside on plate.
2

In a soup pot heat some olive oil put in chopped onions, bell pepper, anaheim chili, cilantro stems and some leaves, saute till tender crisp.
3

Add wine, tomatoes and juice, chicken broth, black pepper, garlic powder, cumin, crushed red chilis, and salt to taste. Bring to a boil. Reduce heat and add beans.
4

When grilled chicken is cool enough to handle, chop into bite size pieces. Add chopped chicken and any juices from cooked chicken into soup.
5

Serving Suggestions:
6

Garnish with chopped cilantro leaves and grated jack cheese, with warm flour tortillas on the side. Bill also suggests an Ice cold Corona and a wedge of lime.