Chicken-Chile Soup

By DreiFromBK

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

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 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.