Baby Lima Beans in Green Salsa with Chicken

 

3

boxes (9 oz each) Green Giant® frozen baby lima beans

2

cups water

3/4

lb green tomatillos, husks removed, rinsed

1/2

cup low-sodium chicken broth

2

or 3 poblano chiles, roasted, peeled, seeded, stems removed

1/2

cup white onion, chopped

2

medium cloves garlic, finely chopped (1 teaspoon)

1

teaspoon chicken bouillon granules

1/2

cup fat-free sour cream

1/4

cup low-sodium chicken broth

3

tablespoons cornstarch

2 1/2

to 3 cups shredded cooked chicken breast

2

tablespoons finely chopped fresh cilantro

• 1 Make lima beans as directed on box.
• 2 In 3-quart saucepan, heat water and tomatillos to boiling over medium-high heat. Cook 5 to 7 minutes or until tomatillos change color and are soft, but not mushy. Remove from water.
• 3 In blender, place cooked tomatillos, 1/2 cup chicken broth, poblano chiles, onion, garlic, bouillon and 1/4 cup of the lima beans. Cover; blend on medium speed 30 to 45 seconds or until smooth.
• 4 Into 4-quart saucepan, pour tomatillo mixture. Cook uncovered over medium heat about 10 minutes or until thickened. Stir in sour cream and remaining lima beans. In small bowl, stir together 1/4 cup chicken broth and the cornstarch until cornstarch is dissolved; stir into tomatillo mixture. Cook over medium-low heat 5 to 8 minutes, stirring frequently, until thickened. Stir in chicken; heat until hot. Sprinkle with cilantro. Serve immediately.