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 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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