I call this a chili simply because of the addition of pinto beans, otherwise it would be more of a Mexican inspired soup. I'm not a measuring type of gal when I cook, so all spices need to be added to the taste of the preparer. Hope you enjoy. Also, I prefer fresh tomatillos when I make this, but on the rare occasion I can't find any at the store I find that stuffing some canned in the food processor does work as well. Which also reduces the amount of liquid that I add simply because I just use the reserved juices from the can.