Recipes Chicken-Chile Soup 5.0 (1,824) Add your rating & review 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 Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2015 Print Rate It Share Share Tweet Pin Email 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. Rate it Print