2 Tbsp. Oil
1 lb. boneless/skinless chicken shredded
(1 whole chicken shredded if doubling recipe)--I like using the Rotisserie chickens from the grocery store...precooked.
1 med. white onion diced
2 cloves garlic
In a skillet, heat oil. Add garlic and brown slightly. Add onion and cook until transparent. Add shredded chicken and cook until the edges of the shreds of chicken start to brown.
**If doubling the recipe: While chicken, onion and garlic are cooking, add 1 portion of all spices to the cooking chicken and the other portion to the broth, instead of doubling the spices all inside the broth.
While this is cooking, add the following into a pot:
1 large box of chicken broth
1 can corn (drained)
1 can white beans (drained)-- we use pinto beans instead
1 small can green chilies (not drained)
1/2 tsp. Oregano
1/2 tsp. Coriander ground
1 tsp ground cumin
Salt and Pepper to taste
1 1/2 tsp Chicken buillon granules
Take 5-7 small-medium sized tomatillos (firm and green), de-leaf them, wash and dice into small pieces. Add to the broth in the pot. Simmer on Low-Medium to start cooking the tomatillos.
Once your chicken is starting to brown, dump the contents of your skillet into the big pot.
Place the lid on top and simmer for 20-30 min.
Add the juice of 1/2 lime to the pot before serving.
Garnish:
Dice 2 cold avacados, sprinkle with lime juice and Garlic Salt to bring out the flavor.
Sprinkle some cold avacado over your warm soup, and top with some Monterey jack cheese, shredded.
We serve with tortilla chips, and actually like to crunch up Lime Chile Tostito corn chips into our soup cups.
We also take an additional lime wedge and squeeze it into our soup cups before eating.
If you feel the soup is too 'chunky' you may add another can of chicken broth, or some more chicken granules and water to make the soup go further.
Some like soup thick and hearty, and some love having lots of broth.
