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Mexican Chicken Soup Recipe

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By Capper's Farmer Editors | Dec 23, 2014

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A dollop of cilantro-chile cream tops off this delicious Mexican Chicken Soup Recipe.
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  • 6 to 8 servings

    SERVINGS

    Ingredients

  • 1 quart (32 ounces) chicken broth
  • 1 cup water
  • 2 cloves garlic, finely chopped
  • 1 pint salsa
  • 1/2 cup long-grain rice
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 cups cooked, chopped chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups frozen corn kernels
  • 2 cans (4 ounces each) diced green chiles, divided
  • 1/2 cup sour cream
  • 3 tablespoons finely chopped fresh cilantro
  • 1 teaspoon lime juice

Directions

  • In a large saucepan over medium-high heat, bring the chicken broth, water and garlic to a boil. Stir in the salsa, rice, oregano and salt. Reduce heat to low; cover and cook for 15 minutes, stirring occasionally.
  • Add chicken, beans, corn and 1 can green chiles, and continue cooking for 5 minutes, or until heated through.
  • In a small bowl, combine the remaining can of green chiles with sour cream, cilantro and lime juice.
  • Serve in bowls, topped with a dollop of the sour cream mixture.We have plenty more Mexican dish recipes. Check out Easy Mexican Recipes Spice Up Dinner Menus.