1 bottle zupa noma tomatillo kale jalapeno soup 8 siete foods grain free tortillas 1 lbs boneless, skinless chicken breasts 3 cups salsa verde, jarred or homemade 1 onion, halved + divided ½ cup chile habanero sauce 1 bunch fresh cilantro ½ cup fresh lime juice 1 teaspoon cumin 2 cloves fresh garlic avocado oil sea salt + pepper
avocado cucumber crema, recipe below
STEPS
preheat oven to 350. place the chicken + onions + garlic + cilantro foil lined baking pan, season with salt + cumin +pepper. coat with lime juice + chile habanero sauce. cover with foil + bake, 1 hour. once cool, shred chicken in the pan juices + set aside.
in a large saucepan, combine zupa noma tomatillo kale jalapeno soup + salsa verde. bring to boil + simmer on low, 10 minutes. transfer to a bowl + let cool.
toss together chicken + ½ cup of the zupa verde sauce. lay tortillas in oiled dish. place about 1/3 cup of chicken down the middle of each tortilla + roll into a cylinder + lay seam side down tightly in the dish. spread a layer of zupa verde sauce over the tortillas + bake, about 25 minutes. sprinkle with cilantro + diced onions + top with avocado cucumber crema.
avocado cucumber crema
2 medium avocados 1/2 cup zupa noma avocado cucumber superfood soup 2 tablespoons freshly squeezed lime juice 1/2 cup fresh cilantro 1 small jalapeno 4 cloves of garlic salt +pepper
blend together all ingredients in food processor until smooth. transfer small bowl, season with salt + pepper. chill in fridge.
