I think I have just become a big fan of Better Homes and Garden again –
6 Medium tomatillos, husks removed and rinsed
1 1/2 Pounds skinless, boneless chicken breast halves
1 32 ounce box chicken broth
1 Medium green sweet pepper, chopped
1/2 Cup chopped red onion
2 Stalks celery, chopped
1 4 ounce can diced green chiles
2 Tbsp. snipped fresh cilantro
1 Fresh jalapeno pepper, seeded and minced*
1 Tbsp. ground cumin
1 Tbsp. lime juice
2 tsp. chili powder
2 Cloves garlic, minced
1 tsp. salt
1 tsp. ground black pepper
Dairy sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
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.
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup.
If desired, top with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips.
Makes 4 to 6 servings.