Tomatillo Chicken Chili
Put everything below into your crock pot, mix together and cook on high for about 6 hours:
- 2-3 cups dry navy or small white beans (about one small bag if you buy them bagged - you don't have to pre-soak or pre-cook them - just put them in hard and uncooked and they'll be fine; use more beans if you like more beans, less if you like less; use a little Bean-o or something like that if you want to reduce the gas that can be involved. You can use called beans - two 14-oz cans if you want instead of dry beans. If you're using canned, pre-cooked beans, add them at the end with the corn or they'll get really mushy)
- 1 16 oz. jar of tomatillo salsa (I usually use La Victoria Thick and Chunky Salsa Verde since that's been easy for me to find - used to use Trader Joe's green salsa - most any kind works well - medium heat doesn't give much of a kick once it's with all the other ingredients; if you want to spend a bit more time you can use fresh tomatillos, onions and jalepeno peppers but it's a lot easier and about the same price to get the salsa)
- 4-5 cups water (depends on how much beans you use - need 2 cups water per 1 cup dry beans - skip the water if you're using canned, pre-cooked beans)
- 4 cups chicken broth or vegetable stock (can use canned or make it with "Better than Bouillon)
- 2 tsp ground cumin (or chili powder if you don't have any cumin on hand)
- 1/2 - 1 tsp garlic powder (based on how much you like garlic)
- 1 tsp salt
- 2-3 large frozen chicken breasts (I usually just use 2 breasts - I like a little less chicken and a little more beans)
After 6-8 hours, use two forks to shred the chicken. It should mostly fall apart. Then, shortly before serving, add:
2 cups of frozen corn (warm in microwave first so it doesn't make the soup cold). You can use canned corn but the frozen is a little tastier.
Serve with a little chopped cilantro and a dollop of lite sour cream or plain yogurt as a garnish.
Makes about 10 one-cup servings.