Chili Verde Tomatillo Soup with Bone Broth
Tangy tomatillos, mild green chili, and chicken cooked into a mushroom-infused bone broth — what could be more comforting and satisfying than a chili verde soup on a cool autumn night?
Tomatillos, sometimes mistakenly called as green tomatoes because they look like little green tomatoes inside a thin papery husk, are considered a staple in Mexican cooking. These nightshades are often used to bring a tart and refreshing bite to soups and salsas. Nutritionally, tomatillos are an excellent source of fiber, iron, niacin, potassium, and manganese. They’re also high in vitamin C, which you can’t have enough of during cold and flu season.
We’ve packed even more nutrition into this classic, nourishing soup by cooking it in our mushroom chicken bone broth instead of water. Bone broth adds extra protein, minerals, and collagen, the gut and skin-supportive nutrient.
We like to garnish this soup with a little crunchy jicama, but feel free to leave it out if you’re following a low FODMAP diet, or can’t find it at your local grocery store. It’s plenty satisfying without.
Chili Verde Tomatillo Soup With Bone Broth
Tangy tomatillos, mild green chili, and chicken cooked into a mushroom-infused bone broth.
- 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
- 10 ounces 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)
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.