Recipe by Ortega®
"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."
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1 (32 fluid ounce) container
garlic, finely chopped
1 (16 ounce) jar
ORTEGA® Salsa (any flavor)
cooked, chopped chicken
1 (15 ounce) can
black beans, rinsed and drained
1 1/2 cups
frozen corn kernels
1 (4 ounce) can
ORTEGA® Diced Green Chiles
finely chopped cilantro
WOW!!!This was great!!I have made other recipes from Ortega. All were 5 stars. I used more chicken and I fried it first with lemon pepper. Also added some celery to the broth. This is a great comfort food.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chicken Soup With Cilantro-Chile Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 203
** Calories from Fat: 58
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