MEXICAN CHICKEN SOUP WITH CILANTRO-CHILE CREAM
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
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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