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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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:
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.
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