This has been a go to recipe for me for both special occasions and as part of my family’s meal rotation for quite a few years now. I can recall making it for two of my friends as part of a meal train right after the birth of their babies, and each time, it was a huge hit. With this time of year, it is a perfect way to warm up on a cold, fall night.

2 T. Oil (I use avocado due to the higher cooking temperature)

1 medium onion chopped

3 garlic gloves minces

2 1/2 fresh tomatoes if in season or 2 (14 oz) canned tomatoes

6 tomatillos (optional) I’ve made with and without, both ways turn out delicious

1 med jalapeño seeded and diced (use your judgment based on how spicy you like things)

2 cups chicken stock

2 cups shredded chicken

1/2 t. oregano

1/2 t. cumin

1/4 c. cilantro chopped

2 cans great white northern beans

1/2 lime juiced

salt & pepper to taste

*Can top with tortilla chips, sour cream, cheese, avocados

Heat oil in pan and sauté onion until tender. Add garlic and cook until fragrant. Add tomatoes, tomatillos (if using), jalapeño. Then add in chicken, stock and remaining ingredients. Cook for about 30 minutes to let all of the flavors blend. Add toppings and enjoy.