This recipe is from my cousin Angie Lee. It is always a huge hit anytime we make it. I have had to make some adjustments to it depending on where we were living at the time because tomatillos are not always available in the small town grocery store. So, I will give you the recipe as written and then write in changes we have made in a different color because there is a different flavor to it but both are great.
2 lbs of chicken breasts, chopped
1 med onion
3 garlic cloves, minced
1 Tbsp vegetable oil
30 oz undrained canned white beans or if you plan ahead you can soak dry beans overnight
4 tomatillos chopped (1 small can of salsa verde-it makes it a little spicier though so keep that in mind)
16 oz package of frozen white corn (I have used regular yellow corn too in order to save money but the white is the tastiest)
2 tsp cumin
1/2 tsp oregano
4 oz can of green chiles
1 1/2 cup chicken broth
Brown the chicken, onion and garlic in oil. Add the rest of the ingredients except the lime. Cook 20 minutes. Add the lime juice.
Serve over tortilla chips and top with shredded jack cheese, cilantro, and lime wedges.
It is more of a stoup when I make it, not really a soup but not quite a stew. It is pretty thick and the chips will also absorb some of the liquid.