Chicken & Three-Bean Chile Verde


14 fresh tomatillos (about 3 lb.), husks removed,

     or 2-3 cans of tomatillos, (also known as Mexican green tomatoes)

3 garlic cloves, minced

1 extra-large chicken bouillon cube

1 large onion, chopped

2 tablespoons olive oil

8-oz package frozen whole kernel white corn

1 tablespoon chili powder

1 teaspoon ground cumin

3 cups chopped cooked chicken

1 (15-oz.) can black beans, drained and rinsed

1 (15-oz.) can navy beans, drained and rinsed

1 (15-oz.) can small kidney beans, drained and rinsed

1/2 cup fresh cilantro leaves, chopped (optional)

3 tablespoons fresh lime juice

2 teaspoons salt

1/2 teaspoon pepper

Topping Options: avocado slices, shredded Jack cheese, fresh cilantro sprigs


1. Bring tomatillos, garlic cloves, chicken bouillon cube and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

2. Meanwhile, sauté onion in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.

3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

4. Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in cilantro, lime juice, salt and pepper; cook 5 minutes. Serve with desired toppings.


Makes 12 cups