Salsa Verde Soup
A warm and comforting Mexican style soup filled with creamy coconut milk, shredded chicken and Salsa Verde. This dish is Whole30, Paleo and Keto complaint.
Servings: 4 people
Ingredients
- 6 cups chicken broth
- 4-5 chicken breast
- 2 cups salsa verde (I use the Herdez brand)
- 3/4 cup coconut milk
- 1/2 cup sweet onions chopped
- 1 can green chilies
- 1 tsp garlic powder
- 1 tsp salt and pepper
- 1 tsp ghee
Instructions
- Add all of your ingredients to a crockpot and let simmer on low all day. (I will throw my chicken in raw and it will cook perfectly through the day)
- If you choose to cook right before serving, simply boil your chicken in a large pot on the stove. Drain your water and add all of your other ingredients that are listed above. Allow the soup to simmer together for 30 minutes.
- Before serving, use a fork to break up the chicken and shred.
- Serve with fresh cilantro, avocados, jalapenos and a dollop of salsa Verde.