I printed this off Ortega's web-site. The creator was a finalist in their 2002 cooking contest. It is REALLY good and really easy. My additions are a can of hominy (because I love it!) and shredded Monty Jack to top the soup. Great with tortilla chips!

Ingredients

6 serv.

(32 ounce) carton chicken broth↗1
cup water↗1 cup
cloves garlic, finely chopped↗2
(16 ounce) jar salsa (any flavor)1
cup long-grain rice↗1⁄2 cup
teaspoon dried oregano↗1 teaspoon
teaspoon salt↗1 teaspoon
cups chopped cooked chicken2 cups
(15 ounce) can black beans, drained and rinsed↗1
cups frozen corn kernels↗1 1⁄2 cups
(4 ounce) can diced green chilies1
FOR CILANTRO CHILE CREAM
cup sour cream↗1⁄2 cup
(4 ounce) can diced green chilies1
tablespoons finely chopped fresh cilantro3 tablespoons
teaspoon lime juice↗1

Step-by-step instructions

1
Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2
Add salsa,rice,oregano,and salt.
3
Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4
Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5
Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6
CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Source: food.com

Original recipe ↗

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