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) Green Giant® Cream Style Corn, prepared as
directed on pkg
2/3 cup Wee Willy's® Chunky Salsa
3 cups cooked wild rice
1/2 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 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council