Peel and wash tomatillos, roast in 350 degree F oven for about 20 minutes. Remove from heat and let cool. Meanwhile...
saute 2 large onions and 6 cloves of garlic in 1 tablespoon of olive oil until soft. Add 2 peppers (green and red). Add 2 tbsp cumin and oregano.
Using a potato masher, mash the tomatillos. Add to the stock pot with the onions and garlic.
Add white beans.
with 3 cups of chicken stock, 3 chopped tomatoes, 1 cup of corn, green chillies, and 1 lb. chicken thighs, cut into bite-sized pieces.
Added bonus, this freezes well!