Mexican Chicken Soup with Cilantro-Chile Cream Rated: * * * * * 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. * yields: 8 * preparation time: 20 min * cooking time: 25 min Ingredients 1 container (32 oz.) chicken broth 1 cup water 2 cloves garlic, finely chopped 1 jar ORTEGA Salsa - Homestyle Recipe (Mild), (or any flavor) 1/2 cup long-grain rice 1 teaspoon dried oregano 1 teaspoon salt 2 cups chicken, cooked, chopped 1 can (15 oz.) black beans, rinsed, drained 1 1/2 cups frozen corn kernels 1 can (4 oz.) ORTEGA Diced Green Chiles 1 dollop cilantro, chile cream (recipe follows) Directions 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 1/2 cup sour cream, 1 can (4 oz.) ORTEGA Diced Green Chiles, 3 tablespoons finely chopped fresh cilantro and 1 teaspoon lime juice in small bowl.
. A friend is one who knows us, but loves us anyway.*Angelique* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
