Tomatillo Soup

Tomatillo Soup

1 lb chicken breast, cut into 1 inch cubes
2 tsp chili powder
1 yellow onion, diced
2 tsp cumin
1 jalapeno, seeds removed and diced
1-15 oz can red beans, rinsed
1 carrot, diced
1 cup corn
1 T garlic, minced
1 med. zucchini, diced
1 T canola oil
1 T lime juice
3-15 oz can of chicken stock
Salt & pepper to taste
3 lbs tomatillos, peeled, washed and quartered

Heat oil in a large stock pot. Add chicken breast and brown. Add onion, jalapeno, carrots
and garlic. Cook until the onion and garlic start to turn translucent. Add stock, tomatillos,
chili powder and cumin. Bring to a boil for about 5-8 minutes, stirring to help break down
the tomatillos. Add corn, red beans (drained) and zucchini. Reduce heat to a simmer.
Cook for an additional 20 minutes. Salt, pepper and lime juice to taste. You may want to
adjust the chili pepper now, also. Serve with tortilla chips, shredded cheese and sour
cream.
* Substitute or add things like rice, diced tomatoes, olives, and corn tortilla strips. I also
substitute pork for chicken with equal success.