Chicken verde soup is the perfect way to warm up your Monday evening.
Welcome to what might become a new favorite dinner in your rotation.
I say “might” because I never pick just one favorite—my favorites are a collection. This chicken verde soup easily earns a spot in that rotating lineup.
This is a bit of a cheater’s chicken verde soup: instead of making a tomatillo base from scratch, it uses salsa verde. Tomatillos aren’t always easy to find, so salsa verde is a convenient, delicious shortcut that keeps the bright, tangy flavor the soup needs.
It’s a weeknight-friendly soup that comes together in about 30 minutes. You don’t need to simmer it all day to get great flavor — though it does taste even better the next day. Use cooked or rotisserie chicken for speed, and you’ll have a cozy, comforting bowl that’s not too heavy.
Cozy, comforting, not too heavy, very delicious.
Toppings make this soup special. Classic garnishes like tortilla chips, shredded cheese, cilantro and radishes are excellent, but the addition of salted yogurt lifts the whole bowl. Salted yogurt sounds unexpected, but it’s silky and tangy, similar to sour cream in effect, and it adds a rich, cooling contrast to the broth.
To make the salted yogurt, whisk together Greek yogurt, buttermilk and a pinch of salt. It’s simple, keeps in the fridge for a day or two, and is irresistible spooned on top of this soup.
I love scooping a big chip into the soup to catch chicken, beans, salsa verde and a smear of salted yogurt. The combination of textures and flavors—crunch, cream, heat and brightness from lime—makes every spoonful a little celebration.
Enjoy!
Chicken Verde Soup
Chicken Verde Soup with Salted Yogurt
4 people
20 mins
25 mins
45 mins
Ingredients
- 1 tablespoon olive oil
- 2 poblano peppers, seeded and diced
- 1 sweet onion, diced
- 4 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups cooked, shredded chicken breast
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ cup your favorite beer (for deglazing)
- 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 (whole or 2%)
- ¼ cup buttermilk
- ¼ teaspoon salt
Instructions
- Heat a large pot over medium-low heat and add the olive oil. Add the poblanos, onion and garlic with the salt and pepper. Stir to coat and cook, stirring often, until the vegetables soften, about 5 to 6 minutes.
- Stir in the shredded chicken, cumin, smoked paprika and chili powder. Mix until everything is coated and cook for another 5 minutes. Pour in the beer and stir to deglaze the pan, scraping up any browned bits.
- Add the pinto beans, chicken stock, lime juice and salsa verde. Bring to a boil, then reduce to a simmer. Cover and cook 15 minutes to allow flavors to meld.
- Serve bowls topped with a dollop of the salted yogurt, tortilla chips, fresh cilantro and radish slices. Finish with lime wedges if desired.
Salted yogurt
- Whisk the Greek yogurt, buttermilk and salt until smooth. Store in the refrigerator for a day or two.
Notes
Very much here for all of it.