10 tomatillos
1 jalapeno
2 tablespoons avocado oil
1 SMALL red pepper, diced
1 Vidalia onion, chopped
3 cloves garlic, minced
FRESH ground sea salt and black pepper
2 teaspoons dried Mexican oregano
2 teaspoons red chile flakes
3 cups homemade chicken bone broth
1 can black beans, drained and rinsed
1 can small great northern (Navy) beans, drained and rinsed
1 can diced fire roasted tomatoes

1/2 cup chopped FRESH cilantro
2 cups chopped rotisserie chicken OR 2 cups diced cooked tri-tip pieces OR crumbled cooked ground beef
sour cream, garnish
grated cheddar cheese, garnish

  • Preheat oven to 425°.
  • Peel papers from tomatillos and wash well.
  • Wash jalapeno halve and seed if preferred.
  • Arrange tomatillos and jalapeno on baking sheet.
  • Roast 15-20 minutes until tomatillos burst and brown.
  • Remove from oven and cool.


  • Heat avocado oil in soup pot over medium heat.
  • Sweat onions, red pepper, garlic and spices 5-7 minutes.
  • Chop tomatillos and jalapeno. Add them to soup pot.
  • Simmer 10-15 minutes.
  • Add chosen meat pieces.
  • Add stock, tomatoes and drained beans. Simmer 20-30 minutes more.
  • Fold in cilantro.
  • Serve with sour cream and grated cheese.

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