Ingredients
- 2 Tablespoons Butter
- 1/2 cups Celery
- Chopped
- 1/2 cups Onion
- Chopped
- 1 clove Garlic
- Minced
- 2 cans (12.5 Oz. Can) Chicken Meat
- 2 cups Chicken Broth
- 1 teaspoon Dried Cilantro
- 1 teaspoon Dried Basil
- 1 Tablespoon Chili Powder
- 1 can (15 Oz. Can) Large Butter Beans
- Salt And Pepper
- to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add celety and onions, stirring until translucent but not brown.
- Add garlic, and cook 1 more minute.
- Stir in chicken, chicken broth, cilantro, basil, chili powder, and beans.
- Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes.
- Stir ocasionally.
- Serve hot with crackers, or cornbread.
- Notes:
- I like to use a 2- to 4-pound whole chicken and boil it an hour.
- Then remove the skin and bones, chop the rest for the meat.
- Reserve the broth.
- If you like more kick, add a teaspoon of red pepper.
- You can also use any white beans.
- I like the flavor of the butter beans.
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