Mexican Chicken Soup With Cilantro-chile Cream

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (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, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

Recipe

• 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.