Chicken Vegetable Soup with Lime and Cilantro
2 pounds skinless boneless chicken thighs, cut into 1 inch pieces
8 cups canned low salt chicken broth
1 1/2 pounds russet potatoes, peeled, cut into 3/4 inch cubes
3/4 pound carrots, peeled, cut into 1/2 inch thick rounds
1 1/2 teaspoons ground coriander
1 15 ounce can golden hominy, drained
6 green onions, chopped
1/3 cup chopped fresh cilantro
5 tablespoons fresh lime juice
Place chicken, broth, potatoes, carrots and coriander in large pot and bring to boil.
Reduce heat to medium low and simmer until chicken and vegetables are tender, stirring occasionally, about 40 minutes.
Add hominy, green onions, cilantro and lime juice and simmer 5 minutes to blend flavors.
Season soup to taste with salt and pepper.
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