Tart and Tangy Chicken Chili

"1 Tbsp oil 2/3 cup chopped onion 1 jalapeno, cored and chopped ½ cup rhubarb, chopped ¼ cup garlic, minced 2 Tbsp flour 2 Tbsp cornmeal 1 cup Black Box Sauvignon Blanc 2 cups chicken stock 3 ½ cups shredded cooked chicken ½ cup roasted salsa verde 2 (15-oz) cans Great Northern beans, drained 1 cup  whole corn kernels 1 Tbsp green curry paste 1 tsp dried oregano 1 ½ tsp salt ½ tsp freshly ground pepper"

Prep Time

10 minutes

Cook Time

35 minutes

Paired With

Main Protein



1Tbsp olive oil, onion, finely chopped, jalapeno, cored and chopped, rhubarb, peeled and finely chopped, garlic, minced, all purpose flour, white corn meal, Black Box Tart & Tangy Sauvignon Blanc, chicken stock, shredded cooked chicken, roasted salsa verde, Great Northern beans, drained, whole white corn kernels, Thai-style green curry (more if you like hotter chili), dried oregano, cream cheese, cubed, salt, freshly ground black pepper
2/3 cup
1/2 cup
1/4 cup
2 Tbsp
2 Tbsp
1 cup
2 cups
3 1/2 cups
1/2 cup
2 (15-oz) cans
1 cup
1 Tbsp
1 tsp
1/4 cup
1 1/2 tsp
1/2 tsp


Heat oil in a large stockpot. Add onion, jalapeno, rhubarb, and saute for 5 minutes, stirring. Add garlic. Stir in the flour and cornmeal. Puor in wine and chicken broth mixing. Add chicken, salsa verde, beans, corn, green curry, and oregano. Bring the soup to a simmer. 
Serve warm, topped with your favorite garnishes. Enjoy with Black Box Tart & Tangy Sauvignon Blanc.