Southern Living NOVEMBER 1998
Cut chicken into bite-size pieces.
Sauté chicken, onion, and garlic in hot oil in a Dutch oven over medium-high heat 10 minutes or until chicken is done. Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Serve with desired toppings.
*5 (15-ounce) cans great Northern beans may be substituted.
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