Prep: 15 min Cook 35 min
Serves 4

Ingredients

• 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

Directions

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.