Chicken Vegetable Soup with Lime and Cilantro

Ingredients

  • 2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
  • 8 cups canned low-salt chicken broth
  • 1 ½ pounds russet potatoes, peeled, cut into ¾-inch cubes
  • ¾ pound carrots, peeled, cut into ½-inch-thick rounds
  • 1 ½ teaspoons ground coriander
  • 1 15-ounce can golden hominy, drained
  • 6 green onions, chopped
  • + 2 more ingredients
    • 1/3 cup chopped fresh cilantro
    • 5 tablespoons fresh lime juice

1. 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. ...

View full recipe at SpringPad

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