INGREDIENTS
1/2 tbsp
ancho chili powder
4 cups
broth
4 cups
broth
2
celery stalks
3/4 lb
chicken breast
2 cups
corn kernels
1/4 cup
corn meal
1
dried bay leaf
4 cloves
garlic
2
green bell peppers
4 oz
green chiles
1
jalapeno pepper
1/2 tbsp
kosher salt
1 tbsp
olive oil
1 tsp
oregano
2 cans
pinto beans
10 servings
shredded cheese
1 large
sweet onion
1 can
tomatillos