South Beach Diet Tomatillo White Chili

• lb boneless skinless chicken breast, chopped into 1 inch cubes↗1 lb
• onion, chopped↗1
• ground cumin (to taste)↗2 tablespoons
• garlic cloves, minced (or amount to taste)↗7
• jalapeno pepper, chopped (more if you like it hot)↗1
• green peppers or 2 yellow peppers, chopped↗2
• stalks celery, chopped↗3
• (12 ounce) jars salsa verde (with tomatillo)2
• (16 ounce) cans cannellini beans, rinsed and drained↗2
• (15 ounce) cans white hominy↗2
• salt (to taste)↗1 teaspoon
• olive oil↗1 tablespoon
• yellow tomatoes, chopped (orange or green tomatoes work well too)↗4
• jicama, chopped into 1 inch cubes (optional)↗1
• low-sodium low-fat chicken broth↗48 ounces
• teaspoon oregano, crushed↗1
• cup fresh cilantro, minced (fresh is best)↗1⁄4

Step-by-step instructions

1. 1

   Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.

2. 2

   Brown the onion in olive oil in a large, heavy bottomed stock pot.

3. 3

   Add the chicken and cook until nearly done.

4. 4

   Add the garlic, oregano & jalapeno and cook another 5 minutes or so.

5. 5

   Add the tomatoes and cook until they begin to break apart, about 10 minutes.

6. 6

   Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.

7. 7

   Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.

8. 8

   Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.

9. 9

   Bring to a gentle boil then simmer on low for 1 1/2 hours until done.

10. 10

    The jicama will stay crunchy, adding a bit of texture to the soup.

11. 11

    Top with low fat cheddar or mexican cheese blend if desired.

12. 12

    Excellent if served with cheese quesadillas.

13. 13

    Enjoy!