Chicken Tomatillo Soup

Name: Chicken Tomatillo Soup
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 1 carton (32 ounces) reduced-sodium chicken broth; 1 pound tomatillos, husks removed and chopped (about 2 cups); 2 medium tomatoes, chopped; 1 medium sweet red pepper, chopped; 1 pound boneless skinless chicken breast halves; 2 tablespoons taco seasoning; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) Southwestern black beans, undrained; 3 cups fresh or frozen corn, thawed; Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno & fresno peppers, fried tortilla strips and lime wedges.

"I had tomatillos to use and wanted to make something more exquisite than salsa verde, so I combined two favorite recipes, added my own special touches and made chicken tomatillo soup. Feel free to add cayenne pepper or Tabasco sauce to spice it up. —Katrina Krumm, Apple Valley, Minnesota..."

INGREDIENTS

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2 tablespoons olive oil

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1 medium onion, chopped

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3 garlic cloves, minced

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1 carton (32 ounces) reduced-sodium chicken broth

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1 pound tomatillos, husks removed and chopped (about 2 cups)

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2 medium tomatoes, chopped

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1 medium sweet red pepper, chopped

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1 pound boneless skinless chicken breast halves

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2 tablespoons taco seasoning

•

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

•

1 can (15 ounces) Southwestern black beans, undrained

•

3 cups fresh or frozen corn, thawed

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Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno & fresno peppers, fried tortilla strips and lime wedges.

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