Go Back

Shredded Chicken Verde Soup With Homemade Tortilla Chips

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Rachael DeVaux


  • 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

  1. In a medium sized pot, add trimmed raw chicken breasts and the entire jar of salsa.

  2. Cover the pot to cook on medium for 15 minutes.

  3. Remove the chicken and place it on a cutting board or plate. Using two forks, shred the chicken.

  4. Add bone broth to the pot, along with the shredded chicken, cilantro, sweet potato, lime, and pepper.

  5. Lower the heat, cover and cook for an additional 10-15 minutes until the sweet potato is tender. 

  6. Serve with extra cilantro, red chili flakes, and avocado.

Homemade Tortilla Chips

  1. Slice tortillas in half, and then once more into quarters.

  2. Lay flat on a baking sheet and spray the triangles with avocado oil or extra virgin olive oil and season with sea salt.

  3. Put in toaster oven on toast and watch closely until they start to crisp- OR 400 degrees in the oven for 5-10 minutes.