• 1 - 11 ounce can tomatillos *
• 1 medium jalapeño pepper, halved and seeded
• 2 tablespoons vegetable oil
• 2 pounds boneless, skinless chicken tenders, cut into 1-inch pieces
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 2 - 4 1/2-ounce cans diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 - 14 1/2-ounce cans low-sodium chicken broth
• 1/2 cup chopped fresh cilantro
• 3/4 to 1 teaspoon kosher salt
• 3 to 4 white corn tortillas

Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth, about 1 minute. Set aside.

Add onion to Dutch oven and sauté until translucent, about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and tomatillo, jalapeno mixture. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.

Cut corn tortillas in half and then cut into 1/2 inch strips. Add the last thirty minutes of simmering to get desired thickening.

To serve: Stir in cilantro and salt to taste. Serve hot with tortilla chips, if desired.

Nutritional information is based on a 1-cup serving without tortilla chips.

COOK'S NOTE: Adding corn tortillas to Mexican soups adds a delicious masa corn flavor as well as thickening soups.

* Can use7 or 8 fresh tomatillos husks removed, washed well and quartered.

Per Serving (using four tortillas for thickening): 317 Calories; 8g Fat (21.8% calories from fat); 1g Saturated Fat; 44g Protein; 18g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 650mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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