Ingredients 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste 1. Heat oil, and cook onion and garlic until soft. 2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. 3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Ingredients 4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt ground black pepper to taste 3 cups half and half 3 tablespoons butter 2 (10 ounce) cans minced clams 1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, add onions and cook 5 minutes. Stir in water and potatoes and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender. 2. Pour in half and half and add butter. Drain clams, reserving clam liquid, stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.