Tomatillo Chicken Chilli

2 T. vegetable oil
1 pound diced or chopped, cooked chicken
1 onion, chopped
2 garlic cloves, minced
1 (14.5-oz.) can chicken broth
1 (18.75 oz.) can tomatillos, drained and chopped
1 (16 oz.) can diced tomatoes
1 (7 oz.) can diced green chilies
½ tsp. dried oregano
½ tsp. ground coriander seed
¼ tsp. ground cumin
1 (15 oz.) can white beans, e.g. cannelloni, pinto, etc.
1 (14 oz.) can corn
salt and pepper to taste

I use fresh tomatillos and put them through the food processor with the small blade and part chop, part puree them. This makes for a better flavor, in my opinion.

Heat oil in large skillet or deep pan 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.

Serve with any of these toppings: limes, cilantro, cheese, avocado, sour cream, tortilla chips.

Serving Size: Makes 12 1 cup servings