Saturday Recipe

Even though it's been very hot here in the last couple of days, soup is nearly always welcome and this one from Food and Wine is guaranteed to help cure a cold.

Chicken-Chile Soup

This Mexican-inspired chicken soup by FandW’s Justin Chapple is extremely easy to make. Justin

likes serving it with diced avocado and hot sauce to stir in at the table.

 

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

Instructions

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.

Have a great weekend.