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.