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Roasted Salsa Verde Chicken Chile

Prep: 15 min Cook 35 min
Serves 4


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 small jalapeño, halved and seeded and finely chopped
  • 2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 teaspoons ground cumin
  • 4 cups chicken broth
  • 1 (16-ounce) jar HERDEZ® Roasted Salsa Verde
  • 1 (4.25-ounce) can diced green chiles
  • Salt and black pepper to taste

Garnish: HERDEZ® Tortilla chips, diced avocado, and sour cream


  1. In a large pot over medium-high heat, add olive oil.
  2. Add onion and cook 5 minutes or until translucent.
  3. Add garlic and jalapeño; cook 1 to 2 minutes.
  4. Add chicken and cumin and cook 3 to 4 minutes, stirring frequently.
  5. Add broth, salsa verde and green chiles; bring to a boil. Reduce heat. Simmer, uncovered for 30 minutes.
  6. Season to taste with salt and pepper.
  7. Serve with suggested garnish.


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