|1 cup finely chopped onion|
|1 cup finely chopped green pepper|
|2 cloves garlic, minced|
|(3) 1-lb cans peeled tomatoes|
|1 cup dry red wine (optional)|
|1/4 cup DLM Worcestershire Sauce|
|1 Tbsp chili powder|
|1 tsp celery seed|
|1 tsp pepper|
|1/2 tsp salt|
|1/2 tsp cumin|
|(1 or 2) 15.5-oz cans kidney beans|
|1 1/4 lb Dlm Boneless, Skinless Chicken Breasts, cooked and shredded|
Combine all ingredients except chicken and beans. Bring to a boil and simmer, covered, for one hour. To cook DLM chicken breasts simmer, covered with water, 10 to 20 minutes until tender. Add DLM Chicken breasts and beans, including liquid, and cook one hour uncovered. Soup will thicken slightly as it is cooked.
NOTE: Make ahead and reheat for best flavor. To cook in a crockpot: cook all day, then add DLM chicken and beans an hour before serving.
Makes 10 servings