Mexican Chicken Soup With Cilantro-Chile Cream - cooking recipe

Ingredients

1 (32 ounce) carton chicken broth
1 cup water
2 cloves garlic, finely chopped
1 (16 ounce) jar salsa (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, drained and rinsed
1 1/2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
FOR CILANTRO CHILE CREAM
1/2 cup sour cream
1 (4 ounce) can diced green chilies
3 tablespoons finely chopped fresh cilantro
1 teaspoon lime juice

Preparation

Combine chicken broth,water and garlic in a 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 chilies; continue cooking for 5 minutes or until heated through.
Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.