Chili Verde Tomatillo Soup With Bone Broth
By: Kettle and Fire
Published: Friday, January 5, 2018 - 3:59am

Ingredients




1 pound tomatillos husked
2 tablespoons olive oil
Kosher salt
1 yellow onion
1 teaspoon sweet paprika
1 teaspoon ground garlic
1 teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 jalapeno pepper minced
2 cups Kettle & Fire Mushroom Chicken Bone Broth
2 cooked chicken breasts shredded
Freshly ground black pepper.
1 lime
2 tablespoons shelled pumpkin seeds toasted
4 sprigs fresh cilantro chopped
1 small jicama sliced into thin strips (optional)

Preparation

1 Heat the oven to 400°F. Place the tomatillos on a sheet pan and drizzles with 1 tablespoon of the oil and a sprinkle of salt. Transfer to the oven and cook until tomatillos are soft and slightly roasted, 8 to 10 minutes. 2 Remove from the heat and let cool slightly. Then finely chop and set aside. 3 In a medium sauce pot over high heat, warm the remaining olive oil. Add 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. 4 Add 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. 5 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. 6 Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper. 7 Serve in bowls. Garnish with the pumpkin seeds, cilantro, and jicama, if using.

About

Tangy tomatillos, mild green chili, and chicken cooked into a mushroom-infused bone broth.