Tex-Mex Chicken and Corn Soup
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 470
- Total Fat
- 24 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 42 milligrams
- Sodium
- 1316 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Protein
- 26 grams
- Sugar
- 11 grams
- Total: 30 min
- Active: 30 min
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.