Mexican Chicken Soup with Cilantro Chile Cream Recipe

Chicken Soup with Cilantro Chile Cream 


2 cups chopped cooked chicken

1 (32 ounce) carton chicken broth

1/2 cup long-grain rice

1 1/2 cups frozen corn kernels

1 (15 ounce) can black beans, drained and rinsed

1 (4 ounce) can diced green chilies

2 cloves garlic, finely chopped

1 cup water

1 (16 ounce) jar salsa

1 teaspoon dried oregano

1 teaspoon salt

Cilantro-chile cream

3 tablespoons finely chopped fresh cilantro

1 (4 ounce) can diced green chilies

1/2 cup sour cream

1 teaspoon lime juice


In a large saucepan, combine the water, chicken broth and garlic. Bring to a boil. Add the rice, salsa, oregano and salt. Cover the pan and reduce the heat to low. Cook for about 15 minutes, occasionally stirring. Add the chicken pieces, corn, beans and chilies. Continue cooking for about 5 more minutes (or until heated through). Serve in soup bowls, topping each serving with a dollop of cilantro-chile cream.

To make the cilantro-chile cream: combine cilantro, diced chilies, sour cream and lime juice in a small bowl, mixing well.

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