Serves 4 to 6

Note: Be sure to allow at least 7 hours' cooking time.

4 bone-in chicken breasts

Cayenne pepper, chipotle chile powder and New Mexico chile powder

Chimayo Chile Powder (optional, may be hard to find)

Salt and pepper

1 large yellow onion, medium- diced

1 to 1 1/2 pounds cremini mushrooms, cleaned and quartered

2 tablespoons fresh garlic, chopped

1 large red bell pepper, medium- diced

1 tablespoon fresh thyme, chopped

5 cups chicken broth or stock

1 large can tomatoes, pureed

1 roasted chicken, meat pulled from the bones

• Season the fresh chicken breasts with a dusting of the chili powders and salt and pepper. In a hot sauté pan with olive oil to the smoking point, sear the chicken breasts; drain.

• In the same sauté pan, add a little more olive oil and cook the mushrooms slowly to caramelize. When they've cooked, add half the chopped garlic; cook until golden. Add thyme and remove pan from heat; drain juices.

• In a stock pot with hot olive oil, caramelize the onions. Add the red peppers and the other half of the garlic.

• Once the garlic is lightly browned, add 5 cups of the chicken broth and all remaining ingredients except the roasted chicken.

• Bring mixture to a boil and allow to simmer for 5 to 6 hours. Add the roasted chicken and cook 2 more hours (see note).

• Season with fresh thyme, salt and pepper. Serve hot with rice.

• Topper's serves the chicken with roasted-garlic soft polenta in large, individual bowls.

• Note: If short on time, initially simmer 5 hours and then add the rotisserie-chicken pieces and simmer for an additional 15 minutes.

Nutritional information per serving: 476 cal., 10 g fat (3 g sat.), 193 mg chol., 11 g carb., 1,018 mg sodium, 4 g fiber, 81 g pro.