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Print this Recipe    Chicken Veg

Chicken Vegetable Soup with Lime

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
8 cups canned low-sodium 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
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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