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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

  • In a medium sized pot, add trimmed raw chicken breasts and the entire jar of salsa.
  • Cover the pot to cook on medium for 15 minutes.
  • Remove the chicken and place it on a cutting board or plate. Using two forks, shred the chicken.
  • Add bone broth to the pot, along with the shredded chicken, cilantro, sweet potato, lime, and pepper.
  • Lower the heat, cover and cook for an additional 10-15 minutes until the sweet potato is tender. 
  • Serve with extra cilantro, red chili flakes, and avocado.

Homemade Tortilla Chips

  • Slice tortillas in half, and then once more into quarters.
  • Lay flat on a baking sheet and spray the triangles with avocado oil or extra virgin olive oil and season with sea salt.
  • Put in toaster oven on toast and watch closely until they start to crisp- OR 400 degrees in the oven for 5-10 minutes.