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!..."
INGREDIENTS
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1 (32 ounce) carton chicken broth
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1 cup water
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2 cloves garlic, finely chopped
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1 (16 ounce) jar salsa (any flavor)
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1/2 cup long-grain rice
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1 teaspoon dried oregano
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1 teaspoon salt
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2 cups chopped cooked chicken
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1 (15 ounce) can black beans, drained and rinsed
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1 1/2 cups frozen corn kernels
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1 (4 ounce) can diced green chilies
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1/2 cup sour cream
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1 (4 ounce) can diced green chilies
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3 tablespoons finely chopped fresh cilantro
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1 teaspoon lime juice
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