INGREDIENTS
1 lb
tomatillos
2
jalapeno peppers
1/4 cup
olive oil
1
medium yellow onion, diced (about 2 cups)
1/2 tsp
dried oregano
2
medium cloves garlic, minced
1/2 tsp
ground coriander
1/2 tsp
salt
1
couple turns freshly ground black pepper
1/4 cup
all-purpose flour
4 cups
low-sodium vegetable broth*
4 cups
cooked small white beans (or 2 15-ounce cans, drained and rinsed)
1 4 ounce can
mild diced green chiles
1
tablespoon freshly squeezed lime juice
Lime wedges (for squeezing over the top)
Cilantro leaves
Sour cream or Greek yogurt
1 cup
cooked, shredded chicken
2 cups
cooked, shredded chicken