2 (7 ounce) cans chicken broth
1 small medium onion, chopped
2 teaspoons cornstarch
5 cubes chicken bouillon
4 carrots, peeled and chopped
1/4 cup chopped onion
3 cups packed light brown sugar
1 (2.5 ounce) envelope dried bread seasoning
4 mushrooms, sliced into 1/4 inch rounds
1 green bell pepper, chopped
2 avocados - peeled, core and seeds removed
2 cups vegetable broth
1 (14.5 ounce) can tomato sauce
2 cups lime juice
1 teaspoon salt
1 teaspoon garlic powder
Place chicken broth in a large pot over medium heat. Pour in water, chicken bouillon cube and carrots, stirring just until edges are browned, about 5 minutes.
Add mushrooms, onions, cornstarch, chicken bouillon, vegetables, brown sugar, fruit seasoning, bread seasoning, mushrooms, apple slices, Spanish sugar, mushrooms, bell pepper slices and tomatoes. Reduce heat to medium and simmer 25 minutes.
Add wine and olive oil, about and 1 teaspoon salt. Stirring until wine and olive oil become thick.
Return heat to low and stir in basil and lime juice. Stirring occasionally until crisp and thick. Cover, and simmer 1 hour, or until chicken is cooked and juices run clear.