2 chicken breasts
1 container chicken stock (low sodium)
1 package frozen corn (or corn from one fresh ear)
2 small cans green chiles
2 large yellow onions
4 garlic cloves 1 jalapeno (diced and seeded)
2 tablespoons Milford Spice Company Adobo Lime Rub
Sour cream, grated cheddar cheese, diced onion and fresh cilantro, as garnishments
Preheat oven to 400 degrees. Remove outer brown shell from tomatillo and cut in half, dice one onion and mince garlic. Combine all in a bowl with approximately 1 tablespoon olive oil until well covered. Place on a parchment or foil lined cookie sheet and place in oven, cook until brown, approximately 20-30 minutes. Remove and let cool slightly.
Lightly cover chicken breasts with approximately 1 tablespoon (total) Adobo Lime Rub and grill or oven bake until cooked thoroughly. Allow to cool slightly, and then shred.
In a large stock pot, add one diced onion and jalapano to 1 tablespoon olive oil. Allow to heat over medium heat until onion becomes translucent.
Place slightly cooled tomatillo mixture in blender or food processor and pulse until combined but still chunky.
Add shredded chicken to pot, add chicken stock, tomatillo mixture, and corn. Add green chiles and remaining Adobo Lime Rub.
Heat thoroughly, adjusting as necessary to achieve desired flavor. Additional jalapeno may be added for extra heat, some like to add white beans too.
Serve garnished with raw diced onions, grated cheese, sour cream, and cilantro.