Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion chopped fine |
| ½ large | Green pepper chopped fine |
| 1 large | Clove garlic minced |
| 1 | Shredded carrot |
| 2 | Stalks celery chopped fine |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Butter |
| 1¼ pounds | Cooked boneless chicken |
| Chopped | |
| 1 can | (15-oz) low salt chicken |
| Broth or homemade | |
| 2 cans | Pinto beans one drained and |
| Rinsed one not drained and | |
| Pureed in blender | |
| ¾ cup | Dry white vermouth |
| 1 can | Chick peas optional |
| 1 teaspoon | Ground cumin |
| ½ teaspoon | Tabasco sauce |
| 2 teaspoons | Chili powder |
| 1 tablespoon | Honey |
| 2 teaspoons | Medium hot sauce |
| Shredded mozzarella cheese | |
| Opt. |
In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, Tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving.