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CHICKEN VEGETABLE SOUP WITH LIME AND CILANTRO

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Reference:

Bon App�tit, April 2000 Patrick Corrigan, Santa Monica, CA Too Busy To Cook?

Prep:

Active time: 45 min Start to finish: 2 hr (not including stock)

Servings:

Makes 6 Main-course servings.

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Submitted by:

Foodie

Ingredients

pounds skinless boneless chicken thighs, cut into 1-inch pieces

cups canned low-salt chicken broth

1/2 pounds russet potatoes, peeled, cut into 3/4-inch cubes

3/4

pound carrots, peeled, cut into 1/2-inch-thick rounds

1/2 tsp ground coriander

15-ounce can golden hominy, drained

green onions, chopped

1/3

cup chopped fresh cilantro

tbsp fresh lime juice

Directions

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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