Mexican Chicken Soup
Ingredients
- Cilantro-Chile Cream (recipefollows)
- 1 (4-oz.) can diced green chilies
- 11/2 cups frozen corn kernels
- 1 (15-oz.) can black beans, rinsed and drained
- 2 cups cooked, chopped chicken
- 1 tsp. salt
- 1 tsp. dried oregano flakes
- 1/2 cup long-grain rice
- 1 (16-oz.) jar Ortega Salsa
Instructions
1. Combine chicken broth, water and garlic in large saucepan. Bring to a boil.
2. Add salsa, rice, oregano and salt.
3. Cover. Reduce heat to low and cook for 15 minutes, stirring occasionally.
4. Add chicken, black beans, corn and chilies, continue cooking for 5 minutes or until mixture is heated through.
5. Serve in soup bowls with a dollop of Cilantro-Chile Cream on top.
Cilantro-Chile Cream
1/2 cup sour cream
1 (4-oz.) can diced green chilies
3 tbls. finely chopped fresh cilantro
1 tsp. lime juice
1. Combine ingredients in a small bowl.
2. Refrigerate cream topping until ready to serve.
Serves 6 to 8.
Source: Recipe from Ortega Salsa
2. Add salsa, rice, oregano and salt.
3. Cover. Reduce heat to low and cook for 15 minutes, stirring occasionally.
4. Add chicken, black beans, corn and chilies, continue cooking for 5 minutes or until mixture is heated through.
5. Serve in soup bowls with a dollop of Cilantro-Chile Cream on top.
Cilantro-Chile Cream
1/2 cup sour cream
1 (4-oz.) can diced green chilies
3 tbls. finely chopped fresh cilantro
1 tsp. lime juice
1. Combine ingredients in a small bowl.
2. Refrigerate cream topping until ready to serve.
Serves 6 to 8.
Source: Recipe from Ortega Salsa
Recipe Info
Views
221
Date
October 28, 2004
Categories
Soups and Sauces