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4.56 from 9 votes
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Yield: 4 people
Chicken Verde Soup with Salted Yogurt
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
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!
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve with a dollop of the yogurt, tortilla chips, fresh cilantro, radish slices
salted yogurt
  1. 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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