Wednesday, January 23, 2013

Chile, 'cause it's chilly

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.

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