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This green soup tastes slow cooked, but salsa acts as a simmer sauce, and precooked beans are quick to pour into the pot. Dig in with fresh toppings, including kid-friendly tortilla chips.
What You Get
Tomatillo salsa
Cooked yellow eye beans
Avocado
Lime
Cilantro
Sour cream
Tortilla chips
What You’ll Need
Olive oil
Vegetable broth (optional)
Salt
Makes 3 servings
Active Time: 10 minutes
Total Time: 10 minutes
Step 1
In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa, ½ cup broth or water, and the beans and season with salt. Bring to a simmer and cook until warmed through, 5 minutes.
Step 2
Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
Step 3
Spoon the chili verde into bowls, and top with a dollop of sour cream and the avocado. Squeeze with lime and scatter with the cilantro leaves. Serve warm, with the tortilla chips for dipping.