1 pound chicken breast, skinless
1-15 ounce can butter beans
3 large potatoes, cubed
1 bunch scallions, cut about two inches long
1 tablespoon of chopped parsley
Salt and pepper to taste (optional)
In 4-6 cups of water, over medium heat, boil the chicken with the scallions for about 20 minutes.
While cooking, peel and cut potatoes. Then take chicken breast out (set aside) and potato to the chicken water. Boil for 10 minutes or until potatoes are tender.
Meanwhile, shred chicken and add to pot.
Add butter beans and parsley to the soup and cook for an additional two minutes. Add salt and pepper to taste. Serve hot.
Soup is meant to be thick. For a thinner soup, add chicken broth.
Typical Bolivian chicken soup contains strong flavors such as scallions and parsley.