I got this recipe off the Rachel Ray show. It was very flavorful and light. It was my first time cooking with tomatillos and it went pretty well. I'm not scared of them anymore!
2 cups chicken stock or broth2 cups water
1 1/2 frozen, white corn
3 or 4 chicken breasts, diced
1 onion, diced
2 garlic cloves, minced
2 tsp. cumin
1 jalapeno, seeded and chopped
10 to 12 tomatillos, washed, cut in half and pureed in blender
1/2 bunch cilantro, chopped
zest and juice of 1 lime
cheese
tortilla strips or chips
Put all of the ingredients except cheese and tortilla strips into crockpot. Cook on low for 4 to 5 hours. Serve with tortilla strips or chips and cheese. Top with a dollup of sour cream.
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