Salsa Wild Rice Soup

    1 cup chopped onion
    1 cup chopped green pepper
    1 medium zucchini, chopped
    1 tbsp canola oil
    1 tsp garlic powder
    1 tsp cumin
    1 pkg (14 oz) Gold'n Plump® Extra Tender™ Boneless Skinless
    Chicken Breast Pieces, cooked, shredded
    1 can (28 oz) diced tomatoes
    3 cups chicken broth
    1 pkg (10 oz) Green Giant® Cream Style Corn, prepared as
    directed on pkg
    2/3 cup Wee Willy's® Chunky Salsa
    3 cups cooked wild rice
    1/2 cup chopped cilantro

In large saucepan, saute onion, green pepper and zucchini in oil;
add garlic powder and cumin. Stir in remaining ingredients; heat
through. 6-8 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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