Santa Fe Wild Rice Soup

Santa Fe Wild Rice Soup

12
CORWYNN DARKHOLME 242

"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."

Ingredients

{{adjustedServings}} servings 177 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

12
  1. 16 Ratings

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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...