Chicken Tomatillo Soup

Ingredients

• 1 tablespoon olive oil
• 0.5 medium onion, chopped
• 1 (4 ounce) can Hatch chile peppers
• 2 cloves garlic, minced
• 1 pound fresh tomatillos, husked and chopped
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 pound cooked, shredded chicken breast
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (14.75 ounce) can cream-style corn
• 1.5 teaspoons taco seasoning mix
• 1.5 teaspoons chicken soup base (such as Better than Bouillon®)
• 0.5 teaspoon ground cumin
• salt and ground black pepper to taste

Steps

1. In a Dutch oven over medium heat, heat the oil and add the onion. Cook for about 5 minutes, until translucent, then add Hatch chiles and garlic and cook until fragrant, about 1 minute. Add the tomatillos, broth, and diced tomatoes with green chiles, and bring to the boil.
2. Lower the heat and cook the vegetables until tender, 10 to 15 minutes. Blend smooth with an immersion blender.
3. Put in the chicken, pinto beans, corn, taco seasoning, chicken base and cumin, and bring back to the boil. Reduce the heat, simmer for 20 minutes, then season with salt and pepper and serve.