White Bean Chicken Chili

• 2 tablespoons vegetable oil
• 1 pound diced, cooked chicken meat
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can white beans
• 2 ears fresh corn
• salt to taste
• ground black pepper to tast3
• can substitute a can/bottle/jar of salsa verde

DIRECTIONS

1. Heat oil, and cook onion and garlic until soft.

2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.

3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.