- 1 (32 fluid ounce) container chicken broth
- 1 cup water
- 2 cloves garlic, finely chopped
- 1 (16 ounce) jar ORTEGA® Salsa (any flavor)
- 1/2 cup long-grain rice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 cups cooked, chopped chicken
- 1 (15 ounce) can black beans, rinsed and 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 cilantro
- 1 teaspoon lime juice
- 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.