Chicken Verde Soup

An easy, healthy, weeknight meal is a priority for my family. We started making this soup recently, and it’s been a hit!  With two small children, we cool the soup, cut into small pieces, and serve it as is to them. Then my wife and I add our favorite toppings, and we all enjoy dinner together!


  • 2 chicken breasts
  • 1 jar salsa verde
  • 3 cups chicken broth
  • 1 cup sweet potato (cut into small dice or sliced thinly)
  • 1/2 lime, squeezed
  • 1/2 cup cilantro, chopped
  • tortillas
  • olive oil
  • salt and pepper
  • toppings of your choice (mine include cilantro, avocado, and pepper flakes)


  • Put chicken breasts and the jar of salsa in a large stockpot or dutch oven.
  • Cover the pot and cook on medium heat for 15 minutes.
  • Preheat the oven to 400 degrees (for the tortillas.)
  • Remove the chicken and let cool.
  • Add the broth, sweet potato, lime juice, and cilantro, to the pot.
  • Shred the chicken and add it back into the soup.
  • Cook over low heat for 10-15 minutes, until the sweet potato is tender.
  • While the soup is cooking, prepare the baked tortillas.
  • Slice tortillas into quarters and place on a baking sheet.
  • Spray or brush the tortillas with olive oil, and season with salt.
  • Cook tortillas for 5-10 minutes, until golden brown.
  • Once the soup is ready, season with salt and pepper to taste.
  • Add soup to individual bowls and add your favorite toppings.
  • Serve with baked tortillas.

The full recipe, along with other healthy ideas, can be found here.