A finalist in the 2002 Ortega® “Create
a Fiesta, Win a Siesta!” Contest, this dish was submitted
by Julie DeMatteo of Clementon, New Jersey. This soup combines
chopped chicken, corn, black beans, fire-roasted chiles, rice
and chicken broth in a flavorful soup, topped with a garnish
of sour cream blended with cilantro, lime juice and chiles. This
hearty dish can be served as an appetizer or main meal.
Mexican Chicken
Soup with Cilantro-Chile Cream
- 1 (32-ounce) container
chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16-ounce) jar ORTEGA Mild Salsa, (or 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, rinsed, 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
fresh cilantro
- 1 teaspoon fresh lime
juice
- 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.
- For Cilantro Chile Cream:
Combine sour cream, chiles, cilantro and lime juice in small
bowl.
Makes 8 servings.
Recipe and photograph the
property of Nestlé® and Meals.com, used with permission.
