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Southwest Chicken Soup

Originally from New England, I have come toembrace the flavors of the Southwest where we have lived for nearly 15 years.Poblano and hominy topped with avocado, a squeeze of lime and sliced radishesis a fun twist on a chicken - vegetable soup. Sometimes we add tortilla chipson top. Have fun and make it your own.
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Ingredients
  

  • 1 Large Yellow Onion Finely Chopped
  • 1 Large Poblano Chile Deseeded and Finely Chopped
  • 3 Cloves Garlic Finely Chopped
  • 1 tsp Cumin Ground
  • 1 tsp Coriander Ground
  • 1/2 tsp Oregano Dried
  • 6 Cups Chicken Stock
  • 1 LB Chicken Thighs Boneless and Skinless
  • 1 Can (15oz) Posole Drained and Rinsed
  • 1 Lime
  • Radish, Cilantro, & Scallions For Garnish

Instructions
 

  • Heat a splash of oil in a large stock pot overmedium heat.
    Add the onion and poblano and cook until soft,4-6 minutes.
    Add the garlic, cumin, coriander, oregano and cook 1 minute.
    Season well with salt and pepper.
  • Add the stock and chicken and bring to a simmer.
    Cook until the chicken has cooked through,about 10-12 minutes.
    Transfer the cooked chicken to a cutting board and shred.
  • Add the shredded chicken back to the pot alongwith the posole.
    Simmer together for 5 to 10 minutes.
    Season to taste with salt and pepper.
  • Ladle into soup bowls. Recommend topping witha squeeze of lime.
    Garnish to your liking.