2cupsreduced-sodium chicken broth or vegetable broth
15oz can black beansrinsed and drained
30ozfire-roasted diced tomatoes2-15 oz cans with juice
1poundshredded or cubed roasted pork or chickenabout 2 cups
Kosher salt and ground black pepperto taste
Garnisha dollop of sour cream, sliced avocado, and tortilla chips
Optionalsqueeze a little lime juice on before serving
To make, simply add the salsa verde, chicken broth, black beans, fire-roasted diced tomatoes with juice, low-sodium chicken broth, your pork or chicken, and ground cumin to a large saucepan or dutch oven over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer for 10 minutes. Stir occasionally.
When it’s done, add chopped parsley, taste and add kosher salt and ground black pepper if needed.
To serve, garnish with a dollop of sour cream and avocado chunks or slices, and serve with tortilla chips. Optional, squeeze a little fresh lime juice on before serving.