(More like a soup, probably one of my top 5 recipes of all-time. Slightly modified from the version found in the Low-Fat Living Cookbook by Leslie L. Cooper)
1 lb boneless skinless chicken breast, cubed
1 onion, chopped
1-2 jalapeno peppers, seeded and chopped
(wear plastic gloves when handling)
6 cloves garlic, minced
2 tsps chili powder
1 tsp dried oregano
1 tsp ground cumin
Salt
3 cups chicken broth or vegetable broth
2 cans (15oz each) pinto beans, rinsed and drained
10 tomatillos, husked and chopped
1 cup corn kernels
1 very liberal Tbsp chopped fresh cilantro
1 Tbsp lime juice
Ground black pepper
1 Tbsp arrowroot or cornstarch
1 Tbsp water
Sauté chicken with 1 tsp oil in large saucepan over medium heat, 5 mins or until lightly browned. Transfer to bowl and set aside. Add remaining oil to saucepan. Add onions, tomatillos, jalapeno peppers and garlic. Cook for 5 mins. Stir in chili powder, oregano, sugar, cumin. Season with salt. Add broth and bring to boil over high heat. Reduce heat to med-low, cover and simmer 30 mins. Stir in beans, corn, cilantro, lime juice and chicken. Season with black pepper. Place arrowroot or cornstarch in a cup. Add water and stir to dissolve. Add a spoonful of the soup to the cup. Mix, then add to the saucepan. Stir until slightly thickened. Simmer for 15 mins. Serve sprinkled with Monterey Jack or hot pepper cheese (if using).
