Chili Verde Tomatillo Soup With Bone Broth

9 steps · 35 min total

1. 01

   Heat the Oven

   Heat your oven to 400°F.
2. 02

   Prep Tomatillos

   Arrange the tomatillos on a sheet pan. Drizzle them with 1 tablespoon of olive oil and a sprinkle of salt.
3. 03

   Roast Tomatillos

   Transfer the sheet pan to the oven and cook until the tomatillos are soft and lightly roasted, about 8 to 10 minutes.
4. 04

   Chop Tomatillos, Warm Oil

   Remove the roasted tomatillos from the oven and let them cool slightly. Finely chop them and set aside.

   In a medium sauce pot, warm the remaining olive oil over high heat.

5. 05

   Sauté Onion and Spices

   Add the onion and a pinch of salt to the pot. Cook until the onion starts to soften, about 4 to 6 minutes.

   Stir in the paprika, ground garlic, ground cumin, Mexican oregano, and jalapeño. Continue cooking until the spices are fragrant, about 1 to 2 minutes.

6. 06

   Simmer Soup, Add Chicken

   Pour in the 2 cups of bone broth, the chopped tomatillos, and 1 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the liquid has slightly thickened, about 3 to 4 minutes.

   Stir in the shredded chicken and continue simmering until the sauce has the consistency of a thick stew, about 6 to 8 minutes.

   While the soup simmers, slice the lime in half. Juice one half and cut the other half into wedges for serving.

7. 07

   Season and Finish

   Remove the stew from the heat. Stir in the fresh lime juice and season to taste with salt and pepper.
8. 08

   Serve

   Ladle the hot soup into bowls.
9. 09

   Garnish

   Garnish each serving with pumpkin seeds, cilantro sprigs, and lime wedges.