New this month
Mexican Chicken Soup With Cilantro-Chile Cream

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."
Added to shopping list. Go to shopping list.

Ingredients

servings 203 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1127 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  1. 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.

Footnotes

  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 co...

Other stories that may interest you