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!!
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.
Ingredients
chicken broth, water, garlic, salsa, long-grain rice, dried oregano, salt, cooked chicken, black beans, frozen corn kernels, diced green chilies, sour cream, fresh cilantro, lime juice