Tomatillo Soup

1 lb chicken breast, cut
2 tsp chili powder
1 yellow onion, diced
2 tsp cumin
1 jalapeno
1 15 oz can red beans
1 carrot, diced
1 c corn
1 T garlic, minced
1 medium zucchini, diced
1 T canola oil
1 T lime juice
 3 15 oz can of chicken stock
salt and 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, and zucchini. Reduce heat to simmer. Cook for an additional 20 minutes. Salt, pepper and lime juice to taste.