Chicken Vegetable Soup with Lime and Cilantro |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside. Ingredients:
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 |
Directions:
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. Season soup to taste with salt and pepper.
|
|