Ingredients
14 oz  Chicken breast, cut into strips
1/2 oz  Chilies, mild to medium hot, cut to a brunoise
1 oz  White Wine Vinegar
1/2 oz  Dijon Mustard
1/2 oz  Garlic, chopped
3 oz  Tomato Soup Mix
1 qt  Water
1 fl. oz  White wine
2 oz  Onions, chopped
3 oz  Green bell peppers, cut into strips
3 oz  Yellow bell peppers, cut into strips
4 oz  Tomatoes, cut to dices
4 oz  Avocado, cut to dices
Pomace Olive Oil, some
Ground Black Pepper, to taste
Chives, chopped,
Oregano, to taste
Thyme, to taste
Hacomat, to taste

Preparation
Mix vinegar, mustard, chilies, garlic and ground pepper. Marinate the chicken breast with this blend for approx. 4 hours. When done, sauté in olive oil. Blend Tomato Soup Mix with the water and add white wine. Bring to a boil and simmer for 3 minutes. Chop and cut vegetables. Sauté onions, green and yellow bell peppers in olive oil. Add the chicken meat and the tomato soup and bring to a boil. Add the tomato and avocado dices and season the soup to taste. The soup can be enriched with cooked rice.

Specialty Ingredients
#305 HACO-Swiss TOMATO SOUP MIX
#513 HACO-Swiss HACOMAT
#20107 Pomace Olive Oil
#20074 Dijon Mustard
#20093 White Wine Vinegar
#1-084 Ground Black Pepper Table