Roasted Tomatillo & Jalapeño Salsa & Soup

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

Ingredients:

• 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

• Avocado oil

• Fresh ground sea salt

1. Toss your first 4 ingredients in avocado oil, sprinkle with salt to taste.

2. 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

3. 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!

4. 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.

5. 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

Ingredients:

• 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)

1. Dry your chicken thighs, then lightly season with salt, pepper, and cumin (careful with this one, just a dusting- it has a strong taste)

2. 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)

3. 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.

4. Remove from heat & mix in the greens- let it cool for 5-10 min, allowing for the greens to wilt.

5. 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!

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