Recipes

Chicken-Chile Soup

Name: Chicken-Chile Soup
Total time: 30 min
Ingredients: 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

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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

By

Justin Chapple

Updated on January 1, 2015

Chicken-Chile Soup — Photo: © Christina Holmes

Total Time:

30 mins

Yield:

6 to 8

Ingredients

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

Directions

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.