Place the halved tomatillos onto a baking sheet, and broil them in the oven for five minutes, or until the tops are blistered.

Combine the broiled tomatillos, cilantro, Cubanelle peppers, minced garlic, fresh lime juice, and water in a blender at high speed. Blend until you get a homogenous bright green salsa verde.

Transfer the salsa verde to a medium pot, and add in the chicken bone broth, cumin powder, and chili flakes. Mix well to combine.

Submerge the chicken breast into the liquid and switch the heat to medium-low. Continue cooking for 1 hour or until the chicken juices run clear when prodding.

Remove the chicken breast from the pot and set it onto a cutting board. Use two forks to shred the meat into thin strips.

Return the shredded chicken to the pot and add in the salt and pepper to taste.

Let it simmer for about 3 minutes and divide the soup evenly into 2 bowls. Garnish with fresh cilantro and lime wedges before serving.