I love a tasty soup that is easy to throw together on a weeknight. This one took me about 15 minutes. David and I roasted a chicken the night before, and still had plenty of meat to use in this soup recipe. It was really good leftover for lunch the next day.
from: Food + Wine
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
2 quarts chicken stock
4 cups shredded rotisserie chicken meat or roasted chicken, pulled
2 (15 ounce) cans of hominy, rinsed and drained
chopped cilantro, thinly sliced radishes (watermelon radishes would be gorgeous if you can find them), and lime wedges, for garnish
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 to taste. Ladle into shallow bowls, garnish with cilantro, sliced radishes and lime wedges and serve.
The soup can be refrigerated for 2 days. Reheat gently before serving.