Chili Verde Tomatillo Soup With Bone Broth

Chili Verde Tomatillo Soup With Bone Broth

  Ready in : 35 mins

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

tomatillos

1 pound

olive oil

olive oil

2 tablespoons

kosher salt

kosher salt

4 servings

onion

onion

1

paprika

paprika

1 teaspoon

ground garlic

ground garlic

1 teaspoon

ground cumin

ground cumin

1 teaspoon

mexican oregano

mexican oregano

0.5 teaspoon

jalapeno pepper

jalapeno pepper

1

kettle & fire mushroom chicken bone broth

kettle & fire mushroom chicken bone broth

2 cups

chicken breasts

chicken breasts

2

pepper

pepper

4 servings

lime

lime

1

pumpkin seeds

pumpkin seeds

2 tablespoons

cilantro

cilantro

4 sprigs

Cooking in Steps

  1. 1
    Heat the oven to 400F.

    oven
    oven
  2. 2
    Place the tomatillos on a sheet pan and drizzles with 1 tablespoon of the oil and a sprinkle of salt.

    tomatillos

    tomatillos

    salt

    salt

    cooking oil

    cooking oil

    frying pan
    frying pan
  3. 3
    Transfer to the oven and cook until tomatillos are soft and slightly roasted, 8 to 10 minutes.

    tomatillos

    tomatillos

    oven
    oven
  4. 4
    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.

    olive oil

    olive oil

    pot
    pot
  5. 5
    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.

    jalapeno pepper

    jalapeno pepper

    spices

    spices

    onion

    onion

    salt

    salt

  6. 6
    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.

    shredded chicken

    shredded chicken

    tomatillos

    tomatillos

    broth

    broth

    juice

    juice

    water

    water

    lime

    lime

  7. 7
    Remove the stew from the heat, stir in the lime juice and season to taste with salt and pepper.

    salt and pepper

    salt and pepper

    lime juice

    lime juice

  8. 8
    Serve in bowls.

    bowl
    bowl
  9. 9
    Garnish with the pumpkin seeds, cilantro, and jicama, if using.

    pumpkin seeds

    pumpkin seeds

    cilantro

    cilantro

    jicama

    jicama