Border Wild Rice & Pollo Sopa
Sharyn LaPointe Hill, Las Cruces, NM
2022 Wild Rice Recipe Contest Finalist
- ½ cup chopped onion
3 cloves garlic, minced
6 medium tomatillos, husked, rinsed, cored, and chopped
2 large poblano peppers, seeded and chopped
3 tbsp canola oil
4 cups chicken broth
3 cups cooked, shredded Just Bare® Boneless Skinless Chicken Breast Fillets
2 cans (10 oz ea) diced tomatoes with lime juice and cilantro
1 can (15 oz) black beans, drained and rinsed
1 tsp chile lime seasoning
1½ tsp each: ground cumin and dried Mexican oregano
1/3 cup freshly squeezed lime juice
1 tsp each: salt and ground black pepper
3 cups cooked wild rice
2 cups shredded pepper jack cheese
¼ cup chopped fresh cilantro
lime wedges, sour cream, and fresh cilantro leaves, garnish
In large saucepan, sauté onion, garlic, tomatillos, and poblanos in oil, 3-4 minutes. Add broth, chicken, tomatoes, beans, chile lime seasoning, cumin, oregano, lime juice, salt, and pepper; bring to boil. Reduce heat. Add wild rice; stir in cheese until melted. Stir in cilantro. Garnish.
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