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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!
4.55 from 11 votes
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  • 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
  • cup salsa verde

for topping:

  • tortilla chips
  • cilantro
  • radish slices
  • lime wedges

salted yogurt

  • 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

salted yogurt

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


salted yogurt from bon appetit

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