Prep Time
5 Minutes
Cook Time
30 Minutes
Makes
6
Ingredients
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1 pack Mission White Corn Tortilla Strips
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2 tablespoons olive oil
1 brown onion, diced
2 whole jalapeños
2 teaspoons ground cumin
2 teaspoons taco seasoning
500g chicken breast
680g jar salsa verde
800ml chicken stock
150g sour cream
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To serve
Shredded cheese
Roughly chopped coriander
Chopped spring onions
Salt and pepper
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Instructions
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Step 1
Place a large heavy based frying pan with a lid over medium heat. Drizzle in the olive oil and add the diced onion. Sauté for 5 minutes, then add in the whole jalapeños, ground cumin, taco seasoning and salt and pepper.
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Step 2
Fry for another 2 minutes or until the spices are lightly toasted and then add in the salsa verde, chicken breast and chicken stock. Bring to the boil, then reduce to a simmer and cook for 20 minutes or until the chicken breast easily shreds when pulled apart with two forks.
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Step 3
Ladle a little of the soup from the pot into a small bowl - stir in the sour cream until smooth then add back into the pot and stir to combine.
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Step 4
Ladle into bowls and top with shredded cheese, coriander and spring onions and a handful of Mission White Corn Tortilla Strips to serve.
