Chicken Albondigas Soup

1. 1

   Heat the olive oil in a medium skillet.

2. 2

   Add the onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.

3. 3

   Add 1/2 teaspoon of the cumin and the coriander and cook until fragrant, about 1 minute.

4. 4

   Scrape the mixture into a medium bowl and let cool.

5. 5

   Add the chicken to the bowl, along with the rice, egg white, minced cilantro, chipotles, 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

6. 6

   Mix with your hands until thoroughly combined.

7. 7

   Roll tablespoons of the meat into balls and set on a large plate.

8. 8

   In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.

9. 9

   Season with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.

10. 10

    Add the meatballs and cook over low heat until firm and cooked through, about 5 minutes.

11. 11

    Ladle the soup into large shallow bowls and garnish with the cilantro leaves.

12. 12

    Serve with the lime wedges and tortilla chips.

* Per serving · 4 servings · Values may vary.