Three Bean Chili Verde with Chicken

THREE BEAN CHILI VERDE WITH CHICKEN
14 fresh tomatillos, husks removed
3 T. minced garlic
2 chicken bouillon cubes
Olive oil
1 large Vidalia onion, chopped
3 poblano peppers, seeded and chopped
1 (16-oz.) pkg. frozen whole kernel white corn
1 T. chili powder
2 t. ground cumin
3 c. cooked chicken, chopped
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can kidney beans, drained and rinsed
2 c. crushed tortilla chips
½ c. chopped fresh cilantro leaves
¼ c. fresh lime juice
Salt, black pepper to taste
Toppings: sour cream, avocado slices, shredded Mexican blend cheese, jalapeno slices, fresh cilantro sprigs

1. In 3 c. water, place the tomatillos, garlic and bouillon cubes and bring to boil for 10 minutes.
2. In large Dutch oven, drizzle olive oil to cover bottom and place over medium heat. Saute onion and peppers until tender.
3. Add corn and cook another 2 minutes.
4. Add chili powder and cumin and cook another 5 minutes.
5. Remove the tomatillo mixture from heat and cool for 5-8 minutes. Place in food process and blend until smooth.
6. Add the chicken, beans and tomatillo mixture to the Dutch oven.
7. Cook, stirring occasionally for 12-15 minutes.
8. Stir in chips, cilantro leaves, lime juice and season with salt and pepper.
9. Cook until chips are soft and mixture is hot. Taste for additional seasoning if needed.
   *Serve with desired toppings.