Mexican Chicken Soup With Cilantro-Chile Cream |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.
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