Chicken Tomatillo Soup Recipe: How to Make It

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 pound tomatillos, husked and chopped (about 2 cups)
• 2 medium tomatoes, chopped
• 1 medium sweet red pepper, chopped
• 1 pound boneless skinless chicken breast halves
• 2 tablespoons taco seasoning
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) Southwest or seasoned recipe black beans, undrained
• 3 cups fresh or frozen corn, thawed
• Optional toppings: Shredded cheddar cheese, minced fresh cilantro, sour cream, cubed avocado, jalapeno and fresno peppers, fried tortilla strips, and lime wedges