Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

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Chicken Chile Verde

1 quart chicken broth

1˝ lbs. skinless chicken breast

4 large handfuls of tortilla chips, plus more for serving

2 T. grapeseed oil (Salute Santé!)

˝ bunch scallions, thinly sliced

2 t. dried oregano

1 t. ground cumin

1 (15-oz) can of beans

1 cup green salsa


In a deep skillet, bring chicken broth and chicken breasts to a simmer over medium heat. Reduce heat slightly and poach the chicken, turning occasionally, until cooked thoroughly, about 10 minutes. Crush the 4 handfuls of tortilla chips in blender. Pour about a cup of warm chicken broth over crushed chips and let sit. In a saucepan, heat grapeseed oil, and sauté scallions, oregano and cumin. Cook until scallions are soft, about 2 minutes. Pour the remaining broth into scallion mixture, then stir in the salsa and beans. Add crushed tortilla chip mixture. Shred chicken and cook over medium heat, stirring occasionally, until heated thoroughly. Serve over rice with tortilla chips and sour cream.