South Beach Diet Tomatillo White Chili

A golden & delicious white chili with a tangy tomatillo kick. This is a hearty stew type soup, full of vegetables and beans. It's extremely healthy: low fat, low cholesterol and low carb but full of taste! Excellent for phase 1 of the South Beach Diet! Easy to prepare using whatever green, white or yellow ingredients you have on hand (it's especially good using chopped jicama if you have it). If using a crockpot cook for 4 hours on high or 6 hours on low. Excellent served sprinkled with low fat cheddar or mexican cheese blend.

• Ready In: 1 hr 20 mins
• Serves: 10

Ingredients

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

Directions

1. Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
2. Brown the onion in olive oil in a large, heavy bottomed stock pot.
3. Add the chicken and cook until nearly done.
4. Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
5. Add the tomatoes and cook until they begin to break apart, about 10 minutes.
6. Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
7. Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
8. Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
9. Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
10. The jicama will stay crunchy, adding a bit of texture to the soup.
11. Top with low fat cheddar or mexican cheese blend if desired.
12. Excellent if served with cheese quesadillas.
13. Enjoy!