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.
Slideshow: More Chicken Soup Recipes
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
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.