Santa Fe Chicken & Wild Rice Soup

Mary Shivers, Ada, OK
2013 wild rice recipe contest finalist

    1 medium onion, finely chopped
    1 tsp minced garlic
    1 pkg (15 oz) Gold’n Plump® Extra Tender™ Boneless Skinless Chicken Breast Fillets, cubed
    2 tbsp canola oil
    4 cups chicken broth
    2 cups water
    1 can (4 oz) diced green chiles
    1 can (14.75 oz) Green Giant® Cream Style Sweet Corn
    1 can (10.75 oz) cream of chicken soup
    1/2 tsp ground cumin
    1/2 tsp chili powder
    1/2 tsp paprika
    1/2 tsp pepper
    1 tsp salt
    1 pkg (9 oz) frozen Green Giant® Chopped Spinach, prepared as directed on pkg, squeezed to remove moisture
    3 tbsp finely chopped cilantro
    3 cups cooked wild rice
    2 cups Sargento® Fine Cut Shredded Colby-Jack Cheese

    Garnish: sour cream, diced tomatoes, diced avocado

In large saucepan, saute onion, garlic, and chicken in oil. Add remaining ingredients except cheese; bring to a boil. Simmer 15 minutes; spoon into bowls. Top with cheese; garnish.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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