Chili Verde Tomatillo Soup With Bone Broth

Ingredients

• •1 pound tomatillos
• •2 tablespoons olive oil
• •kosher salt
• •1 onion
• •1 teaspoon paprika
• •1 teaspoon ground garlic
• •1 teaspoon ground cumin
• •½ teaspoon mexican oregano
• •1 jalapeno pepper
• •2 cups mushroom chicken bone broth
• •2 chicken breasts
• •pepper
• •1 lime
• •2 tablespoons pumpkin seeds
• •4 sprigs cilantro

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Method

From foodista.com — read the original

1. 1Heat the oven to 400F.
2. 2Place the tomatillos on a sheet pan and drizzles with 1 tablespoon of the oil and a sprinkle of salt.
3. 3Transfer to the oven and cook until tomatillos are soft and slightly roasted, 8 to 10 minutes.
4. 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.
5. 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.
6. 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.
7. 7Stir 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.
8. 8Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper.
9. 9Serve in bowls.
10. 10Garnish with the pumpkin seeds, cilantro, and jicama, if using.