Chicken-Chile Soup Recipe

Name: Chicken-Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 poblano chilesstemmed, seeded and thinly sliced, 1 onion, chopped, 2 garlic cloves, sliced, and more.

Yes, Chicken-Chile Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Chile Soup

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