This green soup tastes slow cooked, but salsa acts as a simmer sauce, and precooked chicken is quick to pick into the pot. Dig in with fresh toppings, including kid-friendly tortilla chips.
What You Get
Sous vide chicken breast
What You’ll Need
Chicken broth (optional)
Makes 3 servings
Active Time: 10 minutes
Total Time: 10 minutes
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.