Chicken Albondigas Soup

• 1 tablespoon pure olive oil
• 1/4 cup minced onion
• 1 tablespoon minced poblano plus 1/2 poblano chile, seeded and thinly sliced
• 1 tablespoon minced red bell pepper
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 pound ground chicken
• 1/4 cup cooked rice
• 1 large egg white, lightly beaten
• 2 tablespoons minced cilantro, plus leaves for garnish
• 2 canned chipotle chiles in adobo, seeded and minced
• Kosher salt and freshly ground pepper
• 4 cups chicken stock or canned low-sodium broth
• 1/2 cup corn kernels
• 1/2 cup finely diced seeded plum tomato
• Lime wedges, for serving
• Tortilla chips, for serving

1. Heat the olive oil in a medium skillet.
2. Add the onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
3. Add 1/2 teaspoon of the cumin and the coriander and cook until fragrant, about 1 minute.
4. Scrape the mixture into a medium bowl and let cool.
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. Mix with your hands until thoroughly combined.
7. Roll tablespoons of the meat into balls and set on a large plate.
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. Season with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
10. Add the meatballs and cook over low heat until firm and cooked through, about 5 minutes.
11. Ladle the soup into large shallow bowls and garnish with the cilantro leaves.
12. Serve with the lime wedges and tortilla chips.

olive oil, onion, red bell pepper, garlic, ground cumin, ground coriander, ground chicken, rice, egg white, cilantro, chiles, kosher salt, chicken stock, corn kernels, tomato, lime wedges, tortilla chips

Taken from www.foodandwine.com/recipes/chicken-albondigas-soup (may not work)