Chicken Verde Soup with Salted Yogurt.
Chicken verde soup is about to warm up your Monday!
Welcome to your new favorite dinner!
Yes. I realize if I had a quarter for every time I opened a blog post like that, I would be a billionaire and probably spend all my money on shoes.
But I just can’t everrrrr pick a favorite. I’ve never been able to – like my entire life, I’ve never been able to pick JUST ONE FAVORITE – so multiple things end up as favorites.
It’s like a collection. I have a collection of favorites.
That includes everything.
This soup is really a cheater’s chicken verde soup. Instead of actual tomatillos we’re going to use salsa verde. Majorly cheating, I know.
But see, tomatillos aren’t always available to me, so I had to figure something out. Plus, this ended up being delicious!
It’s one of those soups that comes together in a little over 30 minutes and still tastes fantastic! It doesn’t have to simmer all day (though, sure, it does taste incredible the next day too), you can use a rotisserie (or leftover!) chicken and it’s the perfect weeknight meal.
Cozy, comforting, not too heavy, very delicious.
Now let’s talk about the toppings! Yes, my soups and chilis are all about the toppings but this one is a game changer. Of course, I want my classic toppings like chips and cheese and cilantro and maybe radishes (too bad I ruined the alliteration there) and stuff like that.
But here, we’re also going to make a salted yogurt. YES. Say it with me. Salted yogurt!
It sounds weird, but it’s incredible dolloped on top of soup.
To make it, you whisk together buttermilk, greek yogurt and… salt. It’s very easy!
I’ve tried it on a few different soups now, but topping this one is by far my favorite. Maybe it’s because it’s kinda of like adding sour cream (but not really) or because it takes away some of the brothy-ness of the soup and makes it feel more comforting.
Either way, it’s GOOD.
Oh oh oh and what’s really good is dipping an entire chip in your soup and scooping up the chicken verde mess AND the salted yogurt. Heck yes. Give me all of it.
Chicken Verde Soup
- 1 tablespoon olive oil
- 2 poblano peppers, seeded and diced
- 1 sweet onion, diced
- 4 garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups cooked, shredded chicken breast
- 1 tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ cup your favorite beer
- 1 14 ounce can pinto beans, drained and rinsed
- 3 to 4 cups chicken stock
- ¼ cup freshly squeezed lime juice
- ⅔ cup salsa verde
- tortilla chips
- radish slices
- lime wedges
- ½ cup plain greek yogurt, I like whole milk or 2%
- ¼ cup buttermilk
- ¼ teaspoon salt
- Heat a large pot over medium-low heat and add olive oil. Add in the peppers, onions and garlic cloves with the salt and pepper. Stir to coat. Cook, stirring often, until softened, about 5 to 6 minutes.
- Stir in the shredded chicken breasts, along with the cumin, paprika and chili powder. Stir and mix until everything is coated, then cook for another 5 minutes. Use the beer to deglaze the pan - pour it in and stir to remove all the brown bits from the bottom.
- Add in the beans, chicken stock, lime juice and salsa verde. Bring the mixture to a boil then reduce it to a simmer. Cover and cook for 15 minutes, just so everything can come together.
- Serve with a dollop of the yogurt, tortilla chips, fresh cilantro, radish slices
- Whisk together the ingredients until combined. This stays good in the fridge for a day or two!
Very much here for all of it.