Chili Verde Tomatillo Soup With Bone Broth

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

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.

Remove 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. 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.

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.

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.

Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper.

Serve in bowls. Garnish with the pumpkin seeds, cilantro, and jicama, if using.