1 1/2 pounds tomatillos, husks removed
1 onion, chopped
1/2 cup (1 stick) butter
1/4 cup minced garlic
Salt to taste
2 cans (15 1/2 ounces each) chicken broth
3 boneless, skinless chicken breasts
1 bunch cilantro, chopped
2 cans (15 ounces each) cream-style corn
1 tablespoon black pepper

Quarter tomatillos. Sauté onion in butter and add garlic and tomatillos. Cook until soft, then salt. Add broth, chicken breasts and cilantro and simmer 30 minutes. Remove chicken to plate to cool and continue to simmer soup for another 30 minutes. Chop chicken and add back to soup with creamed corn and pepper.

Serve with shredded cheese and tortilla chips, if desired.

Serving size: 1 cup. Per serving: 345 calories, 26.3 g protein, 13.3 g fat, 31.5 g carbohydrates, 3.7 g fiber, 100 mg sodium, 81 mg cholesterol

Mary Bruck Allen, Pedernales Electric Cooperative