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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council