Oui Oui Soup (Chile Verde Soup)

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6-8 tomatillos - paper skin removed and quartered

2 white onions - paper skin removed and quartered

6-10 serrano peppers - cut in half and seeds removed

2-3 garlic cloves - skin removed, leave whole

2 bunches of cilantro

6 cups chicken broth

6 bone in chicken breasts

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For soup base:

Heat oven to 400 degrees.

Place tomatillos, onions, peppers and garlic on sheet pan and roast for 20 minutes until a little

brown and soft.

Let cool then puree in blender with cilantro until saucy. Add salt and pepper to taste.

Put into large stockpot and add chicken broth. Simmer for 1 hour or so.

For chicken:

Heat oven to 375 degrees.

Put chicken breasts on sheet pan and season with salt and pepper and a little olive oil.

Roast for apprx 45 minutes or until cooked through.

Let cool, remove skin, pull chicken off bones and shred.

Add shredded chicken to soup base after it has simmered for an hour, then simmer for another

hour.

Adjust seasons, add salt/pepper as necessary.

Serve with shredded jack cheese, chopped onions, cilantro and sour cream.