2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
14.5 ounces chicken broth
18.75 ounces tomatillos, drained and chopped
16 ounces diced tomatoes
7 ounces diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
15 ounces white beans
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken and beans; simmer 5 minutes. Season with salt and pepper to taste.