This is a recipe I threw together using whatever I happened to have in the refrigerator one evening, and it turned out so well that it's become a regular menu item. It was my first attempt to cook without a recipe, so I'm quite proud of it!

1 to 1 1/2 lb. boneless, skinless chicken breasts
1 tsp. marjoram
2 T vegetable oil
1/2 medium-sized onion, chopped
1 carrot, sliced
1 stalk celery, sliced
2 to 3 cloves garlic, minced
1/2 red bell pepper, diced
2 to 3 jalapeno peppers, seeded and chopped
4 cups chicken broth
2/3 cup white rice, uncooked
5/6 tomatillos, roughly chopped
1/2 a 10 oz. pkg. of frozen corn
1 ripe avocado (optional)

Place chicken breasts and marjoram in large saucepan with enough water to cover and cook on medium heat until chicken is cooked through, about 15 minutes. Meanwhile, heat vegetable oil in a large pot and toss in onion, carrot, celery, garlic, bell pepper and jalapenos. Cook over medium high heat, stirring constantly, until onions are translucent. Add chicken broth and rice; bring to a slow boil. Cook for about 10 minutes, stirring constantly. When chicken breasts are done, drain off water and let cool. To broth mixture, add tomatillos and cook for another 10 minutes. Once chicken has cooled, shred it and toss into soup. Add frozen corn; cook just until heated through, about 5 - 10 minutes. Garnish with sliced avocado. 

Serves 6 to 8

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