Prep: 20 Mins Cook: 25 Mins
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

Mexican Chicken Soup with Cilantro-Chile Cream


  • 1 container (32 oz.) chicken broth
  • 1 cup water
  • 2 cloves garlic, finely chopped
  • 1 jar ORTEGA 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 cup frozen corn kernels
  • 1 can (4 oz.) ORTEGA Diced Green Chiles
  • 1 dollop cilantro, chile cream (recipe follows)


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.

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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