Fede made this last week, and it’s delicious. I’m big on soups lately, and this one passes the tests. It freezes well, too!
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste >
ground black pepper to taste
1 lime, sliced
1. Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. 2. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
3. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.