Ingredients
2lbschicken breasts,boneless skinless, cut into about ½-inch chunks
2tbspcanola oil
1yellow onion,chopped
28ozcanned tomatillos,quartered
4ozgreen chiles
2clovesgarlic,minced
4cupschicken broth
30ozwhite beans,canned, drained and rinsed
2tbspground cumin
1tspkosher salt
½tspcoarse ground black pepper
½tsporegano,dried
Preparation
Heat the canola oil in a large dutch oven on medium heat.
Cook the chicken and onions in the pot, stirring regularly, for about 5 minutes until the chicken is browned on both sides. Then remove from the pot onto a plate.
Add the tomatillos and green chiles, then cook on high heat to char the tomatillos a bit in the oil.
Add the chicken and onions back into the pot with the garlic, chicken broth, white beans, cumin, salt, pepper, and oregano. Mix well (this will break apart the tomatillos even more).
Bring to a boil, then lower heat to a medium-low and cook for 25 minutes until the soup has thickened and most of the tomatillos have broken down.
