Winter has finally struck - today's high was only in the forties, with lows in the twenties. I made chicken chile verde and cornbread.
2 chicken breast halves, poached and shredded
6 green onions
8 oz. chicken broth
4 oz. Herdez salsa verde
1 can diced mild green chiles
1/2 cup chopped cilantro
Garnished with light sour cream, light Mexican blend shredded cheese, and avocado. Cornbread from a Jiffy mix.