Tex-Mex Chicken and Corn Soup

Ingredients:

• 4 ears of corn, husked
• 2 tbsp. l. olive oil
• 1 large poblano pepper, stemmed and seeded, thinly sliced
• 1 onion, thinly sliced
• 1 teaspoon chili spice mix
• 4 cups lightly salted chicken broth
• 1 can (280 g) chopped tomatoes with chili peppers
• 1 can (425 g) hominy corn, rinsed
• 4 cups shredded grilled chicken (about 12 oz.)
• 1.5 cups broken tortilla chips
• 2 green onions, thinly sliced

Preparation:

1. Cut the corn kernels off the cobs and transfer them to a small bowl. Run the dull side of a knife across the cob to squeeze out all the corn milk (this will help thicken the soup) into the bowl.
2. In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the poblanos, onion, 1/4 teaspoon salt, and a few grinds of black pepper; cook, stirring, until the vegetables are browned in spots, about 6 minutes. Add the corn kernels and milk. Add chili spice mix and fry until softened, about 1 minute.
3. Stir in the chicken broth, 3 cups water, tomatoes, hominy, chicken, 1/4 teaspoon salt, and a few grinds of black pepper. Cover and bring to a boil, then reduce the heat and simmer, uncovered, until the broth has reduced slightly and the vegetables are tender, about 5 minutes. Season with salt and pepper to taste.
4. Ladle the soup into bowls. Garnish with tortilla chips and green onions.