Santa Fe Wild Rice Soup

Santa Fe Wild Rice Soup

12
CORWYNN DARKHOLME 243

"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."
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Ingredients

servings 177 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 16 Ratings

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Most helpful positive review

Very good soup!!! I didn't have any frozen corn so I used 1 can of corn (drained) and I used 1 (4oz) can of green chiles instead of 1/2c. I also added a little more carrots and added a green bel...

Most helpful critical review

This was okay, but not to our taste. We had great hopes for this. Thanks for the recipe.

Very good soup!!! I didn't have any frozen corn so I used 1 can of corn (drained) and I used 1 (4oz) can of green chiles instead of 1/2c. I also added a little more carrots and added a green bel...

I used less celery and onion and probably a little more rice. EXCELLENT for a cold night. Thick and yummy with crusty bread and butter on the side. Kids didn't complain too much either and it...

This was good but it lacked something and I couldn't put my finger on what it was. I did run short on wild rice and threw in some brown but the rice wasn't the problem. I think next time I would...

disregarded step1 and just everything in the pot for 30mins. served with fresh salsa, cheese and sour cream.

I made it creamy by sauteing the onions and adding flour and cooking that for a minute. Then at the end I added milk/cream. It was pretty amazing! Thanks for the idea

easy ... great flavor. if you want fully vegetarian it's almost as good with veg-stock instead of chicken.

Great weeknight dinner. I just use a box of the Uncle Ben's Wild Rice, and I added celery and garlic. I haven't tried it yet, but I bet this wold be good with some shredded chicken!

I loved how quick and simple this recipe was. I only made one change--I sauteed the onion, carrots and a little fresh minced garlic in a little EVOO before adding the other ingredients. The spic...

This was okay, but not to our taste. We had great hopes for this. Thanks for the recipe.