Name: Tex-Mex Chicken and Corn Soup
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 ears corn, shucked; 2 tablespoons extra-virgin olive oil; 1 large poblano chile pepper, stemmed and seeded, thinly sliced; 1 onion, thinly sliced; Kosher salt and freshly ground pepper; 1 teaspoon chili powder; 4 cups low-sodium chicken broth; 1 10-ounce can diced tomatoes with green chiles; 1 15-ounce can hominy, drained and rinsed; 4 cups shredded rotisserie chicken (about 12 ounces); 1 1/2 cups crushed tortilla chips; 2 scallions, thinly sliced

Directions

Cut the corn kernels off the cobs and transfer to a small bowl. Run the back of your knife down the cobs to scrape any corn milk into the bowl (it will help thicken the soup). Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the poblano, onion, 1/4 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and their milk. Stir in the chili powder and cook until toasted, about 1 minute. Stir in the chicken broth, 3 cups water, the tomatoes, hominy, chicken, 1/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then lower the heat and simmer, uncovered, until the broth is slightly reduced and the vegetables are tender, about 5 minutes. Season with salt and pepper.
Ladle the soup into bowls. Top with the chips and scallions.

Photograph by Ryan Dausch

Tex-Mex Chicken and Corn Soup

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