Chicken-Chile Soup

Name: Chicken-Chile Soup
Ingredients: 3 tablespoons extra-virgin olive oil; 2 poblano chilesstemmed, 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

10 ingredients

6 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 poblano chilesstemmed, 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

1

In a large saucepan, heat the olive oil until shimmering.
2

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.
3

Add the stock and bring to a boil.
4

Stir in the chicken and hominy and simmer over moderate heat for 5 minutes.
5

Season the soup with salt.
6

Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.