Wild Chili Verde Soup
Mary Edwards, Ormond Beach, FL
2026 Wild Rice Recipe Contest Finalist
- 1½ lbs boneless center cut pork chops, cut into bite-sized pieces
2 tbsp canola oil
1 medium onion, chopped
3 cloves garlic, diced
1 tbsp powdered enchilada seasoning
5 cups chicken stock
1 jar (16 oz) salsa verde
1½ cups corn
4 cups cooked wild rice
½ cup each, chopped: green onion and fresh cilantro, garnish
½ cup sour cream, garnish
1 jalapeno, thinly sliced, garnish
4 strips bacon, cooked and chopped, garnish
½ cup finely shredded Mexican cheese, garnish
In large saucepan, brown pork in oil; cook through. Stir in onion, garlic, and enchilada seasoning, 3 minutes. Add stock and salsa; simmer 30 minutes. Add corn and wild rice; heat through. Ladle into serving bowls; garnish.
8 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.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council