White Chili IV

Ingredients

• 2  bay leaves 
• 45 ounce pinto beans canned
• 2 cubes chicken bouillon 
• 29 ounce chicken broth canned
• 1 teaspoon rosemary dried
• 1 teaspoon thyme leaves dried
• 1 bunch parsley fresh chopped
• 6 cloves garlic minced
• 1  bell pepper green chopped
• 3  chile peppers green minced seeded
• 4  green onions chopped
• 1.5 tablespoons ground cumin 
• 8 servings coarsely ground pepper black to taste
• 8 ounce mushrooms sliced
• 1 tablespoon olive oil 
• 1 large onion chopped
• 1 tablespoon oregano dried
• 1  bell pepper red chopped
• 4  chicken breast halves boneless skinless cubed
• 1 cup white wine 

Equipment

• pot

Directions

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