Chili Verde Tomatillo Soup With Bone Broth

Name: Chili Verde Tomatillo Soup With Bone Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Tomatillos (1 pound tomatillos husked); 2 tbsp Olive Oil (2 tablespoons olive oil); 0 pieces Kosher Salt (Kosher salt); 1 piece Yellow Onion (1 yellow onion); 1 tsp Paprika (1 teaspoon sweet paprika); 1 tsp Garlic (1 teaspoon ground garlic); 1 tsp Cumin Powder (1 teaspoon ground cumin); ½ tsp Dried Mexican Oregano (½ teaspoon dried Mexican oregano); 1 piece Jalapeño Pepper (1 jalapeno pepper minced); 2 cup Bone Broth (2 cups Kettle & Fire Mushroom Chicken Bone Broth); 2 pieces Chicken Breast Fillet (2 cooked chicken breasts shredded); 0 pieces Black Peppercorns (Freshly ground black pepper.); 1 piece Lime (1 lime); 2 tbsp Pumpkin Seeds (2 tablespoons shelled pumpkin seeds toasted); 4 sprig Coriander (4 sprigs fresh cilantro chopped)

45 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Gluten Free
Dairy Free
Paleo
Whole30

Steps

1Heat the oven to 400F.
2Place the tomatillos on a sheet pan and drizzles with 1 tablespoon of the oil and a sprinkle of salt.
3Transfer to the oven and cook until tomatillos are soft and slightly roasted, 8 to 10 minutes.
4Remove from the heat and let cool slightly. Then finely chop and set aside.In a medium sauce pot over high heat, warm the remaining olive oil.
5Add the onion and a pinch of salt and cook until starting to soften, 4 to 6 minutes. Stir in the spices and jalapeno and cook until fragrant, 1 to 2 minutes.
6Add the broth, chopped tomatillos and 1 cup of water. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.Stir in the shredded chicken and continue simmering until the sauce is the consistency of a thick stew, 6 to 8 minutes. Slice the lime in half. Juice one half and cut the other half into wedges.
7Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper.
8Serve in bowls.
9Garnish with the pumpkin seeds, cilantro, and jicama, if using.