South Beach Diet Tomatillo White Chili - cooking recipe

Ingredients

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)

Preparation

Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
Brown the onion in olive oil in a large, heavy bottomed stock pot.
Add the chicken and cook until nearly done.
Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
Add the tomatoes and cook until they begin to break apart, about 10 minutes.
Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
The jicama will stay crunchy, adding a bit of texture to the soup.
Top with low fat cheddar or mexican cheese blend if desired.
Excellent if served with cheese quesadillas.
Enjoy!