Ingredients:

• 2 poblano peppers
• 2 jalapenos
• 1 large yellow onion
• 6 cloves garlic
• 2 – 14.5 oz. cans cannelini beans
• 2 – 4oz. Cans diced green chilis
• 1 32 oz. box chicken stock
• 2 large chicken breasts, pounded thin
• 1 can of beer
• cumin
• garlic powder
• chipotle powder
• Salt and pepper
• Olive oil
• Avocados
• Limes
• Cilantro

Preparation:

1. Season chicken breasts with salt, pepper, cumin, chipotle and drizzle with olive oil.
2. Toss Poblanos and Jalapenos and whole onion (unpeeled)  with olive oil.
3. Grill chicken breasts, peppers and onions over a wood fire. Grill chicken until done and peppers until skins are blistered. Grill onion until soft and blackened.
4. Once veggies and chicken are grilled, let them cool, Dice chicken and set aside, covered with foil. Remove seeds from poblanos and jalapenos. Chop. Remove skin from onion and chop.
5. Dice your garlic. Chop your cilantro.
6. Drain and rinse beans. Puree 1 can of beans with a little chicken stock using an immersion blender. Leave the other can whole.
7. In a 4.5 quart dutch oven, saute chopped peppers, onion, a good handful of cilantro and garlic. Season with extra cumin, chipotle and salt and pepper. 
8. Pour in the beer and add all of the beans and the cans of green chilis. Allow this to cook down until the beer is heavily reduced.
9. Add chicken stock to desired consistency. (I didn’t use all of mine)
10. Allow to simmer for at least an hour.
11. Add in diced chicken the last 15 minutes of cooking.
12. Serve with fresh lime wedges, chopped cilantro and diced avocado! Enjoy!

•