115 Ounce Can Small Kidney Beans, Drained and Rinsed
2-4CupsChicken BrothDivided
1CupCrushed Tortilla ChipsFairly Finely Crushed
1CupFresh CilantroChopped
3TablespoonsFresh Lime Juice
To Taste Salt
To Taste Black Pepper
Instructions
Bring the first 3 ingredient and 3 cups of water to a boil in a 3-quart saucepan. Boil 10 minutes.
Meanwhile, saute onion and peppers in hot oil in a large Dutch oven over medium-high heat until the vegetables are soft, about 4 minutes. Add corn and continue to saute 2 minutes. Add chili powder and cumin; saute another 4 minutes.
Remove tomatillo mixture from heat and cool 5 minutes. Process mixture with a stick blender until smooth.
Add chicken, beans, tomatillo mixture and 2 cups of chicken broth to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in crushed tortilla chips, cilantro and lime juice. Add extra chicken broth to achieve desired thickness and heat through. Check to season and adjust with salt and pepper.