Salsa Verde Chicken Soup

	Cooking the chicken
3	Boneless chicken breasts
1 container	Mrs. A's Salsa Verde
½	Onion, diced
½	Fresh jalape�o, diced
	Making the soup
2 boxes	Low-sodium chicken broth
½	Onion, diced
2 small	Carrots, diced
2	Zucchini, diced small
2 stalks	Celery, diced small
1 small can	Diced Ortega green chilies
1	Tomato, diced
	Salt and pepper
	Cilantro, chopped
Squeeze	Lime

In a crockpot cook the chicken, the container of Salsa Verde, the half onion chopped and the jalape�o. Cook on low all day or night. Shred the chicken with 2 forks when done. The next day, saut� until soft the other half onion, carrots, zucchini, and celery. Add the chicken broth, Ortega chilies, tomato, and the Salsa Verde Chicken. Top with cilantro and a squeeze of fresh lime. NOTE: Also enjoy the chicken in burritos, tacos or quesadillas.

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