White Chili IV

This is a lovely variation of chicken chili. More a bean soup with chicken and chili seasonings.

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.

Per Serving: 521 calories; protein 39.2g; carbohydrates 78.2g; fat 4.8g; cholesterol 34.4mg; sodium 950.4mg.

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