
Chili Verde Tomatillo Soup With Bone Broth
Forget going out to eat or ordering takeout every time you crave American food. Try making Chili Verde Tomatillo Soup With Bone Broth at home. This recipe serves 4. One portion of this dish contains about 34g of protein, 14g of fat, and a total of 307 calories. For $3.84 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 35 minutes. Only a few people really liked this main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of ground garlic, onion, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 69%, this dish is pretty good.
Ingredients

tomatillos
1 pound

olive oil
2 tablespoons

kosher salt
4 servings

onion
1

paprika
1 teaspoon

ground garlic
1 teaspoon

ground cumin
1 teaspoon

mexican oregano
0.5 teaspoon

jalapeno pepper
1

kettle & fire mushroom chicken bone broth
2 cups

chicken breasts
2

pepper
4 servings

lime
1

pumpkin seeds
2 tablespoons

cilantro
4 sprigs
Cooking in Steps
-
1Heat the oven to 400F.
oven -
2Place the tomatillos on a sheet pan and drizzles with 1 tablespoon of the oil and a sprinkle of salt.
tomatillos
salt
cooking oil
frying pan -
3Transfer to the oven and cook until tomatillos are soft and slightly roasted, 8 to 10 minutes.
tomatillos
oven -
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.
olive oil
pot -
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.
jalapeno pepper
spices
onion
salt
-
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.
shredded chicken
tomatillos
broth
juice
water
lime
-
7Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper.
salt and pepper
lime juice
-
8Serve in bowls.
bowl -
9Garnish with the pumpkin seeds, cilantro, and jicama, if using.
pumpkin seeds
cilantro
jicama