Serves 4

  • 3 Tbsp. olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4 tsp. kosher salt, divided
  • 1/4 tsp. ground black pepper
  • 1 large poblano pepper (12 ounces), cut into 1-inch pieces
  • 1 large Anaheim or Slim Jim pepper (12 ounces), cut into 1-inch pieces
  • 1 medium white onion, chopped
  • 1 large garlic clove, chopped
  • 1 canned chipotle chili in adobo, seeded and chopped, plus 1 Tbsp. adobo sauce
  • 1 quart low-sodium chicken broth
  • 1 (15-ounce) can hominy, drained
  • 1 large jalapeño, halved, seeded and sliced 1/4-inch thick
  • 1 avocado, cut into 1-inch pieces
  • 1/2 cup chopped cilantro
  • 2 cups tortilla chip strips
  • 1 large lime, cut into wedges

    Active time: 25 minutes
    Total time: 40 minutes

    In a large saucepan, heat 1 Tbsp. olive oil. Add chicken, season with 1/2 tsp. salt and pepper and cook over high heat until golden brown, about 1 minute per side. Transfer chicken to a medium bowl and return pan to stove. Add remaining 2 Tbsp. olive oil. Add poblano and Anaheim peppers, onion and garlic and cook over medium-low heat, stirring a few times, until softened, about 8 minutes. Add chipotle chili and adobo sauce and stir well. Add chicken broth and hominy and simmer over medium heat for 10 minutes. Return chicken and any accumulated juices to pan, add jalapeño and season with remaining 1/4 tsp. salt.

    Ladle soup into bowls. Serve with avocado, cilantro, tortilla chips and lime wedges.

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