Wild Rice Green Chile Chicken Soup

Teresa Cardin, Stephenville, TX
2019 wild rice recipe contest finalist

    2 stalks celery, thinly sliced
    ½ cup each, chopped: carrots and onion
    2 tbsp canola oil
    2 cloves garlic, minced
    1 medium zucchini, chopped into half-inch pieces
    1 can (4 oz) chopped green chiles
    1 tsp each: oregano leaves and salt
    ½ tsp each: ground cumin and ground black pepper
    4 cups chicken broth
    3 cups cooked wild rice
    2 tbsp lime juice
    2 cups cooked, shredded Just BARE® Boneless Skinless Chicken Thighs
    1 pkg (8 oz) Crystal Farms® Shredded Mexican 4 Cheese
    1 avocado, diced, garnish
    ¼ cup chopped cilantro, garnish
    lime wedges, garnish

In large saucepan, sauté celery, carrots, and onion in oil. Stir in garlic and zucchini; cook until softened. Add green chiles, seasonings, and chicken broth; bring to boil. Cover; simmer 15-20 minutes. Stir in wild rice and lime juice. Divide chicken in 6 bowls; top with cheese. Ladle soup into bowls; garnish.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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