1 quart chicken stock
6-8 tomatillos (with husks removed and rinsed well)
2 small bunches cilantro (ends cut off)
1 jalapeno (seeds removed)
1 medium onion, chopped
1/2 head of garlic
juice from 1 lime
2 4 oz. cans of diced green chilies
1 lb cooked chicken, shredded
1 can corn (don't drain)
2 15 oz cans of black beans (don't drain)
1 green bell pepper, diced
2 tsp ground cumin
1 tsp salt
1 tsp ground pepper
Ground red pepper (as much as desired for heat)
Corn tortillas, cut in strips and fried (like on a Cafe Rio Salad)
Put chicken stock in large pot. Rinse all veggies. Blend tomatillos, cilantro, and the jalapeno in the blender. Blend well. Add 1 of the cans of green chili. Add the onion and garlic to the blender mix. Blend well for a minute. Add lime juice and make sure it's well blended. Add to the chicken stock in large stock pot. Bring to boil. Add diced green pepper, other can of green chili, corn, beans, and chicken. Then add the cumin, salt, black pepper, and red pepper. Let simmer for 30 minutes, stirring occasionally.
Serve with fried corn tortilla strips, sour cream, and diced avocado. Add a little more lime juice if desired.
I just got this recipe from a friend and haven't had a chance to make it yet...but it is the season for warm soup. I hope to enjoy it soon.