• 1.5 lbs boneless skinless chicken thighs or chicken breasts
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, minced, seeds and veins removed (this is a mild level, add more for more spice)
• 1/2 lb (about 6 medium) ripe tomatillos, (husks removed) rinsed and diced
• 1 (15oz) can green enchilada sauce (mild, med, or hot depending on your preferred spiciness level)
• 1 (16 oz) jar tomatillo salsa
• 6 cups chicken or vegetable broth (add more for a brothier soup)
• 1 Tablespoon cumin
• 1/2 Tablespoon chili powder
• 1 teaspoon garlic powder
• salt & pepper to taste
  

For serving: 

• lime wedges
• sour cream
• cheese
• avocado
• cilantro