New Years Resolution #562 - Eat Healthy

[I am always one of those gals that gets Cilantro & Italian Parsley mixed up!]

I am really, really trying to get out of the habit of eating out every other night. Not only is it draining to my pocketbook, but my selections aren't always that stellar. I like recipes that call for as little steps as possible, and don't take all day to cook. Last night, I decided to hone in on my culinary skills [or lack thereof], and try out a new recipe. It was cold, dark, gloomy, and raining so I decided to make Chicken Veggie soup w/Lime & Cilantro, sans homemade chicken broth. 

Here are the ingredients you will need for this recipe:

Carrots! 

Cilantro

Green Onions

Limes

 

Russet Potatoes

Ground Coriander Seed

• 2 pounds skinless boneless chicken breast, 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 I am not a hominy eater, so I omitted this from the recipe
• 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.

I spray my veggies with cold water, then I rinse them under cold water set at low pressure

I leave the skin on the potatoes, and cut medium size chunks

I cut medium size chunks of carrots too

I like that this recipe only really has two steps, I can throw all of the ingredients in the pot, and relax or do homework!

The final step, adding the green onions, cilantro, and lime juice. I use Kosher salt, and fresh ground pepper to taste.

All done!