Chicken Verde Soup with Salted Yogurt
User Reviews
4.7
39 reviews
Excellent
Chicken Verde Soup with Salted Yogurt
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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!
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Ingredients
- 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
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
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
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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