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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council