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Chicken Verde Soup with Salted Yogurt

This chicken verde soup is easy to make and comes together quickly. It's served with salted yogurt dolloped on top and it's delish!
4.70 from 13 votes
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Ingredients

for topping:

salted yogurt

Instructions 

  • 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

salted yogurt

  • Whisk together the ingredients until combined. This stays good in the fridge for a day or two!

Notes

salted yogurt from bon appetit
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