Corny 'n Wild Rice Mexicali Soup
- 1 lb ground beef
1 large onion, halved and thinly sliced
1/2 tsp each: salt and pepper
2 tsp ground cumin
2 cans (14 1/2 oz) Swanson® Beef Broth
2 cups frozen Green Giant® SELECT® Shoepeg White Corn
1 can (14 1/2 oz) diced tomatoes with green chilies
1 cup water
2 cups cooked wild rice
Topping (divided on each serving)
1 cup sour cream
1 cup shredded Fancy Brand® Monterey Jack Cheese
1/2 cup cilantro
In stock pot brown beef and onion 5 minutes; pour off drippings. Add remaining ingredients. Bring to a boil simmer 10 minutes. Top before serving.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council