Santa Fe Wild Rice Soup

Santa Fe Wild Rice Soup

By Lyndsi Patterson Published: August 13, 2012

• Yield: 4 Servings

Ready to add a little spice to your lunch? Try California wild rice in this spicy combination. It's perfect for any lunch in the sunroom!

Recipe courtesy of: California Wild Rice Advisory Board

Ingredients

• 1/3 cup onion diced
• 1/3 cup carrots diced
• 2 cups frozen or fresh corn kernels
• 3 cans (14 oz) chicken broth divided
• 2 cups California Wild Rice cooked
• 1 can (4 oz) chopped green chilies
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dired oregano crumbled
• 1/8 tsp cayenne pepper (or to taste)
• 1 tbsp cilantro leaves coarsely chopped
• Fresh tomato salsa:
• 2 medium tomatoes seeded and diced
• 1/3 cup chopped green onion
• 1/4 cup chopped cilantro leaves
• 1 tsp lime juice or red wine vinegar
• salt to taste

Instructions

1. In large saucepan over medium heat, combine onion, carrots, corn and 1 can broth and bring to a boil.
   
2. Reduce heat and simmer 10-15 minutes, until onion is tender.
   
3. Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne.
   
4. Simmer, uncovered, about 5 minutes until heated through.
   
5. Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa.