| 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 |
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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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