Ingredients
Scale
- 16 ounces (2 cups) salsa verde (tomatillo salsa)
- 1 cup unsalted chicken broth
- 2 large boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely diced
- 2 large garlic cloves, minced
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- 2 heaping cups yellow corn tortilla chips (preferably low salt or no salt)
- Chopped cilantro
- Sliced scallions
- Avocado slices
- Sour cream
- Crumbled or shredded cheese (such as cotija, feta, cheddar, or Monterey Jack)
- Hot sauce
Instructions
- Combine salsa verde and chicken broth in a saucepan and add chicken breasts.
- Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes.
- Transfer chicken to a cutting board to cool, then shred and return to sauce.
- In a skillet, heat olive oil and cook onion until lightly browned, then add garlic, cumin, and oregano.
- Combine onion mixture with chicken and sauce, then gently reheat.
- Add tortilla chips to the pot, toss to coat, and serve topped with desired toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure chicken is fully cooked through for maximum tenderness.
Use low-salt tortilla chips for a healthier dish.
Customize toppings based on personal preference and seasonal ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 900
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 5
- Protein: 30
- Cholesterol: 75