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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Melt butter in a Dutch oven over medium heat.
Cook onion, stirring constantly, until tender. Add garlic and cook for
about
1 more minute.
Stir in chicken, broth, cilantro, basil, chili powder, and beans. Bring to
a boil; reduce heat to medium-low. Simmer, covered, for about 15 minutes,
stirring occasionally.
Top with tomatoes. Serve with tortilla chips or cornbread.
Contributor: southernfood.about.com
| Ingredients:
1/4 Cup(s) butter
1 Cup(s) onion; chopped
2 clove garlic; minced
4 Cup(s) chicken; cooked, diced
3 Cup(s) chicken broth
2 Tablespoon(s) cilantro (fresh)
2 Teaspoon(s) dried basil
1 Tablespoon(s) chili powder
2 Can(s) great northern beans; undrained
1 tomato; chopped
1 salt and pepper |
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