White Chili IV

Cubed chicken breast meat is slowly simmered with chile peppers, bell peppers, mushrooms, beans, white wine, herbs and spices in this chili-like soup.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 521 Calories

Ingredients

• 1 cup white wine
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 1 large onion, chopped
• 1 teaspoon dried thyme
• 2 cubes chicken bouillon
• 2 bay leaves
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 (14.5 ounce) cans chicken broth
• 6 cloves garlic, minced
• 4 green onions, chopped
• 1 bunch fresh parsley, chopped
• 4 skinless, boneless chicken breast halves - cubed
• 1 ½ tablespoons ground cumin
• 1 (8 ounce) package mushrooms, sliced
• coarsely ground black pepper to taste
• 3 green chile peppers, seeded and minced
• 3 (15 ounce) cans pinto beans

Recipe Instructions

Step 1

In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.

Step 2

Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.