Preheat oven to broil. Place the tomatillos on baking sheet and broil for 5 minutes, flip and broil for an additional 4-5 minutes or until blistered.
Place the tomatillos, onion, garlic, jalapeño, cilantro, cumin, oregano and salt into a blender and puree until smooth.
In a large stockpot or dutch oven, place the cooked chicken, beans, corn, cumin, broth and salsa verde and bring to a boil. Reduce to a simmer and let cook for at least 20 minutes.
Serve with choice of toppings and enjoy.