Garnish with the tomato and serve with tortilla chips on the side.
- 4 cups cooked chicken (or turkey)
- 1 large onion
- 1 tomato
- 2 tablespoons chopped cilantro
- 1 teaspoon chopped basil
- 2 cloves garlic
- ¼ cup olive oil
- 3 cups Basic Chicken Broth
- 2 teaspoons chili powder
- 1 pinch of ground cloves
- 2 (15- to 16-ounce) cans white beans, rinsed and drained
- Tortilla chips
Cut the meat into ½-inch cubes. Chop the onion, tomato, and herbs. Finely dice the garlic.
Heat the oil in a soup pot on medium heat. Add the onion and garlic; cook on medium for about 3 minutes, lowering the heat as necessary to make sure the garlic doesn't burn.
Add all the other ingredients except for the tomato and the tortilla chips. Bring to a boil, reduce to a simmer, and cook on low for 1 hour (checking frequently to make sure the beans do not burn).