Santa Fe Wild Rice Soup Recipe
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Santa Fe Wild Rice Soup

"Quick, easy and just a little bit spicy!! A great garnish for this soup is homemade fresh tomato salsa. If you do not all ready have a recipe just combine 2 diced tomatoes, 1/3 cup green onions, 1/4 cup chopped cilantro leaves, 1 teaspoon lime juice or red wine vinegar and salt to taste. Top soup with fresh cilantro and salsa and you will love the flavor."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 292 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 cups frozen corn kernels
  • 1/3 cup diced onion
  • 1/3 cup diced carrots
  • 3 (14.5 ounce) cans chicken broth
  • 2 cups wild rice, cooked
  • 1/2 cup chopped green chile peppers
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon chopped fresh cilantro

Directions

  1. In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.
  2. Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.
  3. Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 201 | Total Fat: 2g | Cholesterol: 8mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2003 by DREGINEK 
Very good soup!!! I didn't have any frozen corn so I used 1 can of corn (drained) and I used 1... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2009 by MyJobsAParty 
I used less celery and onion and probably a little more rice. EXCELLENT for a cold night. ... MORE

 
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