Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped or salsa verde*
1 (16 ounce) can diced tomatoes, fire roasted
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin ++
2 ears fresh corn (canned is just fine)
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans +
1 pinch salt and black pepper to taste
2 diced jalepenos or half of canned jalepenos
chili powder
2T cornstarch dissolved in 2T milk
Preparation
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.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
