Chicken-Chile Soup

This Mexican-inspired chicken soup by F&W’s Justin Chapple is extremely easy to make. Justin likes serving it with diced avocado and hot sauce to stir in at the table.

  • Total Time:
  • Servings: 6 to 8

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  • 3 tablespoons extra-virgin olive oil
  • 2 poblano chiles—stemmed, seeded and thinly sliced
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 1 1/2 teaspoons ground coriander
  • Kosher salt
  • 2 quarts chicken stock or low-sodium broth
  • 4 cups shredded rotisserie chicken (1 1/4 pounds)
  • Two 15-ounce cans hominy, rinsed and drained
  • Chopped cilantro, sliced radishes and lime wedges, for garnish

How to make this recipe

  1. In a large saucepan, heat the olive oil until shimmering. Add the chiles, onion, garlic, coriander and a generous pinch of salt and cook over moderate heat, stirring occasionally, until the chiles are softened, about 8 minutes. Add the stock and bring to a boil. Stir in the chicken and hominy and simmer over moderate heat for 5 minutes. Season the soup with salt. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.

Make Ahead

The soup can be refrigerated for 2 days. Reheat gently before serving.

Contributed By Photo © Christina Holmes Published January 2015

507694 recipes/chicken-chile-soup 2014-12-19T22:22:23+00:00 Justin Chapple fall|winter|soups-and-stews|6|8|fast|healthy|weeknight-dinner january-2015 recipes,chicken-chile-soup 507694

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