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. Slideshow:  More Chicken Soup Recipes 

Chicken-Chile Soup
Photo: © Christina Holmes
Total Time:
30 mins
6 to 8


  • 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


  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.

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