Made with hearty beans, tender chicken, and a rich, creamy broth, full of fresh herbs and spices, and simmered with Chardonnay. This flavor packed chili is a great meal for winter or summer, or in between. Serve it up with the remaining bottle of Charles R Chardonnay! ~ Nancy Mueller

1 tbsp olive oil

1 large, chopped onion

4 diced Poblano chilies, seeded

1-2 diced jalapenos (for desired heat)

2 tbsp minced garlic

1 tbsp chili powder

1tbsp kosher salt

½ tbsp ground black pepper

2 tsp ground cumin

1½ tsp ground coriander

1 tsp dried oregano

1 cup Charles R Chardonnay

2 1/2 cups reduced-sodium chicken broth

2 pounds boneless skinless chicken thighs (or breasts)

3 – 15.5-ounce cans cannellini beans, rinsed and drained

½ cup salsa Verde

2 tbsp fresh lime juice

⅓ cup, minced, fresh cilantro

Heat oil in a large soup pot over medium heat. Add onion and peppers; sauté, stirring often, until softened, about 5 to 10 minutes. Add garlic, chili powder, salt, cumin, coriander and oregano; stir and cook, 1 minute.

Add Chardonnay to deglaze the pan, simmer and reduce by half.

Add broth, chicken and beans; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, about 15 to 20 minutes. Remove chicken to a plate; let rest 5 minutes and then shred with two forks.

Return shredded chicken to pot and stir in salsa Verde, lime juice and cilantro; heat through.