Mexican Chicken Soup With Cilantro-Chile Cream

READY IN: 45mins
Recipe by HEP MEP

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!

Top Review by Mark H.

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.

Ingredients Nutrition

Directions

  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.

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