Salsa Wild Rice Soup
- 1 cup chopped onion
1 cup chopped green pepper
1 medium zucchini, chopped
1 tbsp canola oil
1 tsp garlic powder
1 tsp cumin
1 pkg (14 oz) Gold'n Plump® Extra Tender™ Boneless Skinless Chicken Breast Pieces, cooked, shredded
1 can (28 oz) diced tomatoes
3 cups chicken broth
1 pkg (10 oz) frozen cream style corn
2/3 cup chunky salsa
3 cups cooked wild rice
½ cup chopped cilantro
In large saucepan, saute onion, green pepper and zucchini in oil; add garlic powder and cumin. Stir in remaining ingredients; heat through.
6-8 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.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council