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.

Mexican Chicken Soup with Cilantro-Chile Cream

1 (32-ounce) container chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16-ounce) jar ORTEGA Mild Salsa, (or any flavor)
1/2 cup long-grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped cooked chicken
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn kernels
1 (4-ounce) can ORTEGA® Diced Green Chiles
Cilantro Chile Cream:

1/2 cup sour cream

1 (4-ounce) can ORTEGA® Diced Green Chiles

3 tablespoons finely chopped fresh cilantro

1 teaspoon fresh lime juice

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.
2. For Cilantro Chile Cream: Combine sour cream, chiles, cilantro and lime juice in small bowl.

Makes 8 servings.

Recipe and photograph the property of Nestlé® and Meals.com, used with permission.