1 medium Onion chopped fine
1/2 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
1 1/4 pounds Cooked boneless chicken
Chopped 1 can low salt chicken — (15-oz)
Broth or homemade 2 cans Pinto beans one drained and
Rinsed one not drained and Pureed in blender 3/4 cup Dry white vermouth
1 can Chick peas optional
1 teaspoon Ground cumin
1/2 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.