Ingredients
3
boxes (9 oz each) frozen baby lima beans
2
cups water
3/4
lb green tomatillos, husks removed, rinsed
1/2
cup low-sodium chicken broth
2
or 3 poblano chiles, roasted, peeled, seeded, stems removed
1/2
cup white onion, chopped
2
medium cloves garlic, finely chopped (1 teaspoon)
1
teaspoon chicken bouillon granules
1/2
cup fat-free sour cream
1/4
cup low-sodium chicken broth
3
tablespoons cornstarch
2 1/2
to 3 cups shredded cooked chicken breast
2
tablespoons finely chopped fresh cilantro
Preparation
Make lima beans as directed on box.
In 3-quart saucepan, heat water and tomatillos to boiling over medium-high heat. Cook 5 to 7 minutes or until tomatillos change color and are soft, but not mushy. Remove from water.
In blender, place cooked tomatillos, 1/2 cup chicken broth, poblano chiles, onion, garlic, bouillon and 1/4 cup of the lima beans. Cover; blend on medium speed 30 to 45 seconds or until smooth.
Into 4-quart saucepan, pour tomatillo mixture. Cook uncovered over medium heat about 10 minutes or until thickened. Stir in sour cream and remaining lima beans. In small bowl, stir together 1/4 cup chicken broth and the cornstarch until cornstarch is dissolved; stir into tomatillo mixture. Cook over medium-low heat 5 to 8 minutes, stirring frequently, until thickened. Stir in chicken; heat until hot. Sprinkle with cilantro. Serve immediately.
