Chicken-Chile Soup

Serving Size: 8
Total Time:

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.


  • 3 Tbsp extra-virgin olive oil
  • 2 15-ounce cans hominy, rinsed and drained
  • 4 cup shredded rotisserie chicken (1 1/4 pounds)
  • 2 Quart chicken stock or low-sodium broth
  • Kosher salt
  • 1.5 tsp ground coriander
  • 2 garlic cloves, sliced
  • 1 onion, chopped
  • 2 poblano chiles—stemmed, seeded and thinly sliced
  • 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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Recipe Credit: Justin Chapple
Image Credit: Christina Holmes