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- Tomatillos / roasted tomatillos
- Jalapeno chili peppers / roasted
- Water
- Fire roasted poblano chilies
- Onions
- Salt
- Dried garlic
- Dried coriander

Nutritional values per 100 g
- Energy 32,5 kcal
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 6,5 g
thereof sugar 1,6 g
- Protein 0 g
- Salt 780 mg

No allergens subject to mandatory labeling present

HERDEZ® Roasted Salsa Verde Chicken Chile

Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 small jalapeño, halved, seeded and finely chopped
2 pounds boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons ground cumin seeds
4 cups chicken broth
1 (16-ounce) jar HERDEZ® Roasted Salsa Verde
1 can (4.25 ounces) diced green chilies
Salt and black pepper to taste
Garnish: HERDEZ® Tortilla Chips, Diced Avocado and Sour Cream

1. in a large pot over medium heat, heat the olive oil.
2. add onion and cook for 5 minutes or until sizzling.
3. add garlic and jalapeño; cook 1 to 2 minutes.
4. add chicken and cumin and cook 3 to 4 minutes, stirring frequently.
5. Add broth, salsa verde and green chilies and bring to a boil. Reduce heat. Simmer, covered, for 30 minutes.
Season to taste with salt and pepper.
Serve with the suggested garnish.

Store in the refrigerator after opening