Salsa Verde Chicken Soup

Salsa Verde Chicken Soup
Serves 6

Hands down one of the most comforting soups during colder months. Full of warmth and heat, these dish screams flavorful coziness. I love for tailgates, football games, or for anyone who loves Mexican flavors.

2 onions, divided
Extra virgin olive oil
3-4 lbs. chicken, can be a whole chicken or breast, whatever you prefer
2 teaspoon salt, divided
1 quart low-sodium chicken stock
6 tomatillos, husked
4 jalapenos, seeds removed and chopped
4 cloves garlic
1 bunch scallions, plus more for garnish
¼ cup pepitas
1 tablespoon dried oregano
1 tablespoon cumin
1 bunch cilantro, plus more for garnish
2 limes, plus more for garnish
Avocado, garnish

In a large pot or dutch oven heat olive oil over medium heat. Chop one of the onions and sauté until translucent. Add chicken and stock and bring to a simmer. Season with 1 teaspoon salt and cook until chicken is cooked through and shred-able.

Preheat oven to 425 degrees F. On a sheet tray toss together tomatillos, jalapenos, garlic, scallions, and pepitas. Toss together and season with a glug of olive oil, oregano, cumin, and remaining teaspoon of salt. Cook until mixture has browned, and tomatillos have popped. Transfer the entire thing to a food processor and puree with 1 bunch cilantro and the juice of two limes. Taste for seasoning.

Add salsa verde mixture to the chicken and stock, stir and serve while warm. Garnish with avocado, additional sliced scallions, cilantro leaves, and a lime wedge.