Wild Rice & Salsa Verde Chicken Soup

Sharyn LaPointe Hill, Las Cruces, NM
2017 wild rice recipe contest finalist

    ½ cup chopped onion
    1 tbsp minced garlic
    1 large poblano pepper, seeded and finely chopped
    2 medium jalapeno peppers, seeded and finely chopped
    1 cup finely chopped tomatillos
    3 tbsp canola oil
    4 cups chicken broth
    2 cups shredded Gold’n Plump® Deli Fresh Rotisserie Chicken, Original Flavor
    2 cans (7 oz ea) Green Giant® Mexicorn, drained
    1½ tsp each: ground cumin and dried oregano leaves
    1/3 cup lime juice
    1 tsp salt
    ½ tsp pepper
    3 cups cooked wild rice
    2 cups Crystal Farms® Shredded Mexican 4 Cheese
    ¼ cup chopped fresh cilantro leaves

In large saucepan, sauté onion, garlic, peppers, and tomatillos in oil, 3-4 minutes. Add broth, chicken, Mexicorn, cumin, oregano, lime juice, salt, and pepper; bring to a boil. Reduce heat; add rice and cheese, stirring until cheese melts. Stir in cilantro. Serve immediately.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page