MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM

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Mexican Chicken Soup With Cilantro-Chile Cream image

I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 (32 ounce) carton chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16 ounce) jar salsa (any flavor)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
1/2 cup sour cream
1 (4 ounce) can diced green chilies
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice

Steps:

  • Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
  • Add salsa,rice,oregano,and salt.
  • Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
  • Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
  • Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
  • CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

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