Updated: Feb 19, 2020
I first made this salsa to use as a sauce to pour over chicken thighs... then it was cold, gross and rainy (like today) and I turned it into a soup. You can even snack on it with chips. Or if you think of other ideas, let me know!
What you'll need:
Oven- set to broil at 450 degreed
Blender, food processor, anything to pulse mixture
4 tomatillos (husked & washed)
1 jalapeño (I've swapped for poblano as well- you can do both)
1 shallot- halved
1 sweet onion- quartered
3-4 cloves of garlic- unpeeled
Fresh ground sea salt
Toss your first 4 ingredients in avocado oil, sprinkle with salt to taste.
Place on non-stick baking sheet- helps to line with a non-stick liner- and place on top rack of oven about 2-3 inches from broiler
Broil until the skins of the peppers and tomatillos start to bubble and char, remove the pan & flip to char the second side- this usually takes 3-4 min each but keep your eye on it- could go faster or slower depending on your oven!
Remove from the oven, let cool slightly. Note: Your tomatillos might deflate a lot (I've broiled to super char them and then they turn into pancakes lol that's fine! scrape that yumminess off the non-stick pan and use it!). Peel your garlic once it's cool enough.
Place all the ingredients in your blending tool, and pulse- keep it chunky!
Now it's up to you! Use the salsa as a dip for tortilla chips or veggies, a sauce for chicken or shrimp, throw it on some tacos, or if you want to make soup, keep reading!
Tomatillo Salsa Turned Chicken Soup
Chicken thighs (you can use breasts but I find the thighs to be much more flavorful and less likely to dry out)
1 tsp Avocado oil
Cumin, Salt & Pepper
1 cup chopped carrots (baby or large- keep it bite size)
2 cups chopped kale or choice of greens
24 oz. Bonafide Provisions Frontier Blend Bone Broth (it is SO tasty, but any chicken bone broth also works)
Your delicious tomatillo salsa
Toppings: Avocado, fresh cilantro, queso fresco (or feta if you can't find that)
Dry your chicken thighs, then lightly season with salt, pepper, and cumin (careful with this one, just a dusting- it has a strong taste)
Heat a saucepan over medium/ medium high heat. Add oil once hot, then sear chicken thighs- 2-3 min each side until golden brown (could be more or less depending on stove- keep your eye on it)
Pour in the bone broth, carrots, and salsa- cover. Turn heat to medium low and cook for 30 minutes, making sure the chicken is fully cooked.
Remove from heat & mix in the greens- let it cool for 5-10 min, allowing for the greens to wilt.
Serve it up with your choice of toppings!
This soup is awesome leftover too, so a great option to prep ahead of time and reheat on busy weeknights!