Mexican Chicken Soup With Cilantro-Chile Cream Recipe

Ingredients
<br>- 1 (32 fluid ounce) container chicken broth
<br>- 1 cup water
<br>- 2 cloves garlic, finely chopped
<br>- 1 (16 ounce) jar ORTEGA® Salsa (any flavor)
<br>- 1/2 cup long-grain rice
<br>- 1 teaspoon dried oregano
<br>- 1 teaspoon salt
<br>- 2 cups cooked, chopped chicken
<br>- 1 (15 ounce) can black beans, rinsed and drained
<br>- 1 1/2 cups frozen corn kernels
<br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles
<br>- Cilantro-Chile Cream
<br>- 1/2 cup sour cream
<br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles
<br>- 3 tablespoons finely chopped cilantro
<br>- 1 teaspoon lime juice
<br><p></p>Directions
<br>step 1: COMBINE chicken broth, water and garlic in 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 chiles; continue cooking for 5 minutes or until heated through. Serve in soup bowls; top each serving with dollop of cilantro-chile cream.
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Ingredients
- 1 (32 fluid ounce) container chicken broth
- 1 cup water
- 2 cloves garlic, finely chopped
- 1 (16 ounce) jar ORTEGA® Salsa (any flavor)
- 1/2 cup long-grain rice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups cooked, chopped chicken
- 1 (15 ounce) can black beans, rinsed and drained
- 1 1/2 cups frozen corn kernels
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- Cilantro-Chile Cream
- 1/2 cup sour cream
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 3 tablespoons finely chopped cilantro
- 1 teaspoon lime juice

Directions
step 1: COMBINE chicken broth, water and garlic in 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 chiles; continue cooking for 5 minutes or until heated through. Serve in soup bowls; top each serving with dollop of cilantro-chile cream.

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