Chicken-Chile Soup

Serving size:8
Total Time:
Chicken-Chile Soup

This Mexican-inspired chicken soup is extremely easy to make. Try serving it with diced avocado and hot sauce to stir in at the table.

Ingredients

  • 3 tbsp extra-virgin olive oil
  • 2 poblano chiles—stemmed, seeded and thinly sliced
  • 1 onion, chopped
  • 2 garlic cloves, sliced
  • 11/2 tsp ground coriander
  • Kosher salt
  • 2 quart chicken stock or low-sodium broth
  • 4 cup shredded rotisserie chicken (1 1/4 pounds)
  • 2 15-ounce cans hominy, rinsed and drained
  • Chopped cilantro, sliced radishes and lime wedges, for garnish

Directions

  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.

America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies

Recipe Credit: Justin Chapple
Image Credit: Christina Holmes