by mtlabor
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2 tablespoons
olive oil
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1
onion, chopped
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3
garlic cloves, minced
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15 ounces
can of diced tomatoes w/ green chilies
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6
tomatillos, chopped
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1
jalapeño, halfway deseeded
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2 cups
chicken stock
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7 ounces
can of green chilies, chopped
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3
chicken breasts, cooked and shredded
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1/4 teaspoon
oregano
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1/4 teaspoon
cumin
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2
15 ounce cans of Great Northern beans, undrained
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juice from 1 lime
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salt and pepper to taste
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crushed tortilla chips and shredded cheddar cheese to garnish
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In a dutch oven, under medium high heat, heat up the oil and saute the onions until soft, about 5 minutes. Then add in garlic and stir until fragrant, a minute or two.
Ask the hotline about this step!Stir in tomatillos, tomatoes, and jalapeño. Cook for another 5 minutes so tomatillos can soften.
Ask the hotline about this step!Add chicken stock, green chilies, chicken, oregano, cumin, beans, and lime juice. Season with salt and pepper to taste. Cover and simmer until ready to serve, stirring occasionally. I let mine sit for about 30-45 minutes to let the flavors really meld together.
Ask the hotline about this step!Ladle into soup bowls and garnish the the tortilla chips and cheddar cheese.
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