Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7
Recipe by Southern Living October 2012

Gallery

Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary

total:
45 mins
Yield:
Makes 12 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 3 ingredients and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

    Advertisement
  • Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.

  • Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

  • Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in tortilla chips and next 4 ingredients; cook 5 minutes or until tortilla chips are soft. Serve with desired toppings.

  • Note: We tested with Knorr Extra Large Chicken Bouillon Cubes.

Advertisement
Advertisement