South Beach Diet Tomatillo Chili

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb boneless skinless chicken breast, chopped into 1 inch cubes
• 1 onion, chopped
• 2 tablespoons ground cumin (to taste)
• 7 garlic cloves, minced (or amount to taste)
• 1 jalapeno pepper, chopped (more if you like it hot)
• 2 green peppers or 2 yellow peppers, chopped
• 3 stalks celery, chopped
• 2 (12 ounce) jars salsa verde (with tomatillo)
• 2 (16 ounce) cans cannellini beans, rinsed and drained
• 2 (15 ounce) cans hominy
• 1 teaspoon salt (to taste)
• 1 tablespoon olive oil
• 4 yellow tomatoes, chopped (orange or green tomatoes work well too)
• 1 jicama, chopped into 1 inch cubes (optional)
• 48 ounces low-sodium low-fat chicken broth
• 1 teaspoon oregano, crushed
• 1/4 cup fresh cilantro, minced (fresh is best)

Recipe

• 1 season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
• 2 brown the onion in olive oil in a large, heavy bottomed stock pot.
• 3 add the chicken and cook until nearly done.
• 4 add the garlic, oregano & jalapeno and cook another 5 minutes or so.
• 5 add the tomatoes and cook until they begin to break apart, about 10 minutes.
• 6 add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). stir well.
• 7 add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
• 8 check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
• 9 bring to a gentle boil then simmer on low for 1 1/2 hours until done.
• 10 the jicama will stay crunchy, adding a bit of texture to the soup.
• 11 top with low fat cheddar or mexican cheese blend if desired.
• 12 excellent if served with cheese quesadillas.
• 13 enjoy!