Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 8 tomatillos
- 1 cup corn
- 1 cup spinach fresh
- 2 tbsp Garlic Olive Oil
- 1 bunch cilantro
- Juice of 3 limes
- 1 jalapeño, roughly chopped
- 1 large garlic clove
- 2 tbsp EVOO
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp each salt and pepper
- ¼ cup water
- 4 cups stock of choice
Directions
Peel and wash the tomatillos. Chop them in half then layer on a baking sheet toss them with Garlic Olive Oil. Broil tomatillos in oven for 5 minutes or until tops are blistered and blackened.
In a food processor, combine blistered tomatillos, cilantro, lime juice, jalapeño, fresh garlic, cumin, chili powder, EVOO, salt, pepper and water. Puree into a verde sauce.
In a slow cooker, add verde sauce, chicken, and Stock of choice. Cook for four hours on high or eight on low. When ready to serve, remove chicken and shred with a fork.
Taste broth and adjust seasonings to taste. Add chicken, corn and fresh spinach to create a soup and serve.