South Beach Diet Tomatillo White Chili

• 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 white 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)

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!

chicken, onion, ground cumin, garlic, pepper, green peppers, stalks celery, verde, cannellini beans, white hominy, salt, olive oil, yellow tomatoes, jicama, chicken broth, oregano, fresh cilantro

Taken from www.food.com/recipe/south-beach-diet-tomatillo-white-chili-280313 (may not work)