6 medium tomatillos, husks removed and rinsed
1 1/2 lb skinless, boneless chicken breast halves
1. Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3 1/2 or 4 quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic and 1 tsp each salt and pepper.
2. Cover, cook on low for 6-7 hours or on high 3-3 1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup. If desired, top with garnishes above. Serves 4-6.
Now of course you can follow the recipe above OR you can do it my way - which really only uses the same ingredients... When I decided to make this recipe, I did not remember that it required using a slow cooker. I normally love using it but I was hungry and wanted dinner in 1 hour, not 6-7. So, I tweaked it! Here are my instructions using the ingredients above:
3. Add in chicken broth and cooked chicken. You may want to add extra water at this point if you think the soup is too salty. Let heat through and allow the vegetables to become soft; cooking on medium heat for about 20 minutes or so. If desired, top with garnishes above. I crushed up Lime Tostitos on top - it was just the extra flavor and crunch I wanted!