A new addition to our garden this year, tomatillos, yielded a ample crop, prompting us to search for some new recipes to utilize them.  A tasty favorite:
Chicken, corn, and bean chili verde

14             fresh tomatillos (about 3 lb.), husks removed
1    can     chicken broth
1               large onion, chopped
3               garlic cloves, minced
3               poblano peppers, seeded and chopped
2    T.        olive oil
1    T.        chili powder
1    t.         ground cumin
3    c.        chopped, cooked chicken
1    16-oz. package frozen whole kernel white corn
1    15-oz. can black beans, drained and rinsed
1    15-oz. can small kidney beans, drained and rinsed
2    c.        crushed tortilla chips
1/2 c.        chopped cilantro
3    T.        lime juice
                 salt, to taste
1/2  t.        pepper

tortilla chips, avocado slices, shredded Jack cheese, fresh cilantro sprigs

Bring tomatillos, chicken broth and water to equal 3 c. liquid to a boil in a 3-qt. saucepan; boil 10 minutes.
Meanwhile, sauté onion, garlic, and peppers in hot oil in a large Dutch oven over medium-high heat until tender. Add corn; sauté 2 minutes. Add chili powder and cumin.
Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.
Add tomatillo mixture, chicken, corn, and beans to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in cilantro, lime juice, and salt and pepper to taste; cook 5 minutes or until tortilla chips. Serve with desired toppings.