Ingredients

• 3 boneless skinless chicken breast halves, cooked and shredded
• 2 tablespoons olive oil
• 1 red onion, chopped
• 1 white onion, chopped
• 5 garlic cloves, minced
• 2 lbs tomatillos, whole hulled and rinsed (No need to chop.)
• 3 jalapeno peppers, seeded and minced
• 6 cups chicken broth
• 1/2 teaspoon garlic salt, more to taste
• ground black pepper, to taste
• cayenne pepper, to taste
• 2 red onions, chopped
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 yellow jalapeno, minced
• 1 (7 ounce) can mild green chilies, diced
• 1 (10 ounce) bag frozen corn
• 1 cup frozen baby peas
• 1 cup frozen chopped spinach
• 2 lemons, juice of
• sugar, to taste if too acidic
• sour cream, to serve
• cilantro, chopped to serve

Instructions

1. Cook and shred chicken. Set aside.

2. Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst.

3. Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste.

4. Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through.

5. Stir in lemon juice and sugar if desired and remove from heat.

6. Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.