Simmer the chicken breast until just barely cooked
through. Better to be a little undercooked, than over
cooked, as it will finish cooking as you put the chili
together. Remove the chicken from the bone, and cut
up in to bite sized pieces that will fit on a spoon.
Heat a large pot over medium heat. Melt the butter,
and saute the onions and garlic until they are tender.
Add the green chiles and pimentos, and continue
cooking for another minute. Add the tomato juice,
half & half, milk, and chicken base. Cook until
the liquids come to a simmer. Add the cheese and
sour cream, and stir until the cheese is melted.
Stir in the wine (if you add the wine with the other
liquids the milk may crudle). Add the cooked chicken.
Season with salt and fresh ground black pepper.
Simmer over low heat for 20 minutes. Remove from
the heat, and stir in the cilantro just before serving.
Variations to Try: Substitute Monterey
Jack cheese for the Velveeta (possible use the Velveeta
in place of the cheddar).