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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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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 |
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
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