Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; chopped, 1 large |
| 2 tablespoons | Cilantro; fresh, snipped |
| 1 \N | Clove garlic; finely chopped |
| 1 tablespoon | Basil leaves; dried |
| ¼ cup | Margarine or butter |
| 2 teaspoons | Red chiles; ground |
| 4 cups | Chicken; cooked, cut into 1/2-inch cubes |
| ¼ teaspoon | Cloves; ground |
| 3 cups | Chicken broth |
| 2 cans | (16-oz) great northern beans |
| ¾ cup | Tomato; chopped, 1 medium |
| \N \N | Blue or yellow corn tortilla chips |
GARNISHES
From: JoniRB@...
Date: Sun, 5 May 1996 17:04:10 -0400 Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips.
MC-RECIPE@...
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MC-RECIPE DIGEST V1 #70
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