A soup/Stew Combo….

Ahead of time:

  • Make your habichuelas

Chop:

  • Red onion
  • Corn on the cob if desired

Shred:

  • 2 Organic chicken breasts, cooked (or any other piece of the bird)
Assemble:
  • 15 oz of Salsa Verde  simmer on medium in a big pot
  • Toss in the shredded meat
  • Add habichuelas minus the sauce
  • Add a can of Cannelini Beans (or any other bean)
  • 3 cups organic chicken broth
  • Boil

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Simmer for 15 minutes and serve in large bowl. Top with a large dollop of  Plain Greek Yogurt, sprinkling of finely chopped Red Onions, Cilantro, Avacado and a wedge of Tortilla pan fried for 1 minute.

Done.

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