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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
Tomatillo salsa
Sous vide chicken breast
Avocado
Lime
Cilantro
Sour cream
Tortilla chips
What You’ll Need
Olive oil
Chicken broth (optional)
Salt
Makes 3 servings
10 minutes active time
10 minutes total time
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.
Contains: milk.