Ready in minutes, this green soup tastes slow cooked, thanks to our tangy tomatillo salsa and precooked chicken. Dig in with fresh toppings, including crunchy tortilla chips
What You Get
Sous vide chicken breast
What You'll Need
Chicken broth (optional)
In a pot over medium heat, warm 2 tablespoons olive oil. Add the tomatillo salsa and ½ cup broth or water and bring to a simmer. Drain and shred the chicken, add it to the pot, and simmer to warm through and let the flavors combine, about 5 minutes. Season to taste with salt.
Peel, pit, and dice the avocado. Cut the lime into wedges for serving. Pick a handful of cilantro leaves and toss the stems.
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.