Chili Verde with Fresh Tomato Salsa

Makes 4 servings

ingredients

2 cups chopped cooked chicken breast
1 can (15 to 16 oz) cannelloni or great northern beans, rinsed and drained
1 can (14 1/2 oz) ready-to-serve chicken broth
1 cup green salsa (salsa verde)
1 package (9 oz) frozen shoepeg white corn, thawed (I used canned corn niblets)
1/4 cup shopped fresh cilantro
Fresh Tomato Salsa (see below)
Sour cream (if desired…it makes it more delicious!)
Fresh Tomato Salsa
1 large tomato, chopped (1 cup)
2 medium green onions, sliced (2 Tbsp)
1 jalapeno chili, seeded and finely chopped (I used canned jalapenos, they aren’t quite as spicy and they don’t burn your hands as badly when you are chopping them!)
1/4 tsp grated lime peel
2 Tbsp fresh lime juice
Mix all ingredients.

directions

Mix all ingredients except cilantro and Fresh Tomato Salsa in 3 quart saucepan. Heat to boiling; reduce heat to low. Cover and simmer 20 minutes. Stir in cilantro. Serve with Fresh Tomato Salsa and lots of sour cream!

Source: Sarah Haengel