Mexican Chicken Soup With Cilantro-Chile Cream

Total Time
Prep 25 mins
Cook 20 mins

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 Nutrition


  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.


Most Helpful

I am not normally a soup eater, but this was very hearty and had a great taste. I made exactly as the recipe directs, although I'm sure I added more chicken. The soup has plenty of character and robust flavor on its own; the cilantro-chile sour cream gives it a richness and extra zip that everyone enjoyed. This will definately be made over and over in our house. Thanks for posting.

Mark H. February 10, 2003

Just wonderful! I added extra garlic & rice to the soup and tripled the amount of cilantro to the cream sauce. (Just a personal preferance, though) Very simple to prepare and it did not take forever to make, which is nice. This is a keeper. Just terrific! Cheers!

Kerr(ie)bear March 01, 2004

This was a delicious and hearty soup that warms the soul on a cold winter night. The cilantro cream adds just the right richness, without making the soup too heavy. I garnished with avocado slices, which were a nice contrast. Thank you for sharing this great recipe that will go in my keeper file for sure, MEP.

moxie February 13, 2004

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