3 tablespoons butter 1 cup chopped onion 2 small cloves garlic, minced 4 cups cooked, cubed chicken 3 cups chicken broth 2 tablespoons chopped fresh cilantro 2 teaspoons dried leaf basil 1 tablespoon chili powder 2 cans (15 ounces each) beans 1 medium to large fresh peeled and diced tomatoes salt and pepper, to taste

Preparation

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 or fresh salsa. Serve with tortilla chips or cornbread.