Chili Verde Tomatillo Soup With Bone Broth Recipe

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.

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.

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.