Ingredients
-
1
-
1
-
2
-
1
-
1/2
-
1
-
1
-
2
-
1
-
1 1/2
-
1
-
-
1/2
-
1
-
3
Directions
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!,I was looking for a recipe to use some leftover turkey and cilantro I had. This was PERFECT!! I added about a cup more meat and skipped the rice. It was fantastic! My boyfriend loved it and even wants to try cooking it himself!! The cream sauce adds a great flavor burst to the entire dish! Easy, and delicious! Can’t beat that!
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Steps
|
1
Done
|
Combine Chicken Broth,Water and Garlic in a Large Saucepan: Bring to a Boil. |
|
2
Done
|
Add Salsa,Rice,Oregano,and Salt. |
|
3
Done
|
Cover- Reduce Heat to Low; Cook For 15 Minutes,Stirring Occasionally. |
|
4
Done
|
Add Chicken,Beans,Corn and Chilies; Continue Cooking For 5 Minutes or Until Heated Through. |
|
5
Done
|
Serve in Soup Bowls; Top Each Serving With a Dollop of Cilantro-Chile Cream. |
|
6
Done
|
Cilantro-Chile Cream: Combine the Sour Cream,Diced Chilies,Cilantro and Lime Juice in a Small Bowl. |
