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
Contains: milk
What You Get
Tomatillo salsa
Sous vide chicken breast
Avocado
Lime
Cilantro
Sour cream
Tortilla chips
What You'll Need
Olive oil
Chicken broth (optional)
Salt
Step 1
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.
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.