Zesty Shredded Chicken Verde Soup Recipe — Easy, Flavorful Weeknight Meal

• ▢ 2 organic chicken breasts
• ▢ 1 jar Trader Joe’s salsa verde
• ▢ 2-3 cups chicken bone broth
• ▢ 1 cup ribboned sweet potato, (optional)
• ▢ 1/2 lime, squeezed
• ▢ 1/2 cup chopped cilantro
• ▢ ground pepper
• ▢ Tortillas, (I use Siete grain-free tortillas)

Chicken Verde Soup

• Place trimmed raw chicken breasts in a medium pot and pour in the jar of salsa verde.
• Cover and simmer over medium heat for about 15 minutes, until the chicken is cooked through.
• Remove the chicken to a cutting board or plate and shred it with two forks.
• Add the chicken bone broth back to the pot, then return the shredded chicken. Stir in the cilantro, ribboned sweet potato (if using), lime juice, and a pinch of ground pepper.
• Reduce the heat, cover, and cook another 10–15 minutes until the sweet potato is tender and the flavors meld.
• Ladle into bowls and garnish with extra cilantro, red pepper flakes, and sliced avocado if desired.

Homemade Tortilla Chips

• Cut each tortilla in half, then cut those halves into quarters to make triangles.
• Arrange the triangles on a baking sheet, lightly brush or spray with avocado or extra virgin olive oil, and sprinkle with sea salt.
• Toast in a toaster oven on the toast setting, watching closely until crisp, or bake at 400°F (200°C) for 5–10 minutes until golden and crisp.