Grilled Chicken Chili
This is a recipe developed by a friend who works in the local supermarkets Butcher Shop. Many thanks to Bill Baumgart for a wonderful and delicious meal, and for sharing his recipes with us.
Ingredients
4 serv.- whole boneless skinless chicken breasts↗2
- (15 ounce) cans white beans, drained and rinsed↗2
- 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 chilies1
- (15 ounce) can chicken broth↗1
- cup Chardonnay wine or 1/2 cup your favoite white wine↗1⁄2
- tablespoons olive oil↗2
- black pepper, to taste↗
- garlic powder, to taste↗
- cumin, to taste↗
- crushed dried red chili, to taste↗
- salt, to taste↗
Step-by-step instructions
- 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
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.
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