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Mexican Chicken Soup with Cilantro Chile Cream Recipe

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This recipe for Mexican Chicken Soup with Cilantro Chile Cream, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Payton (Flynn)
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
For the Soup:
32 oz. broth
1 cup water
1 can tomatoes w/diced green chile peppers
1/2 cup long grain rice
1 teaspoon dried oregano
1 teaspoon salt
2 cups chicken, cooked and chopped
15 oz. black beans, drained and rinsed
1 1/2 cup frozen corn
4+ oz. green chile pepper

For the Sauce, mix together:
1/2 cup sour cream
4 oz. diced mild green chile pepper
1+ teaspoon lime juice
Handful fresh cilantro, snipped into pieces

Directions:
Directions:
Bring broth and water to a boil. Add tomatoes, rice, oregano and salt. Cover and cook over low heat about 15 minutes, stirring occasionally. Add chicken, beans, corn, and chiles Cook 5 minutes more. Serve with a dollop of Cilantro-Chile Cream in each bowl.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This is one of those wonder meals that taste incredible and gourmet while also being simple and quick to make up. Consider making a double batch of Cilantro-Chile Cream to have with your leftovers. It really turns this simple soup into a sparkler!

 

 

 

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