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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council