Chicken-Chile Soup

• 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.

extravirgin olive oil, poblano chilesstemmed, onion, garlic, ground coriander, kosher salt, chicken, shredded rotisserie chicken, hominy, cilantro

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