A great new recipe!

Rod and I both love this, I'm sure partly because we can use his homemade, onionless, zesty salsa to give it zip.

I don't bother making the cilantro chile cream, just put cilantro in the soup, and sour cream on the top.

Mexican Chicken Soup with Cilantro-Chile Cream

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 cookie: 25 min

Ingredients


1 container (32 oz.) chicken broth
1 cup water
2 cloves garlic, finely chopped
1 jarORTEGA 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.


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