Santa Fe Wild Rice Soup
Ready to add a little spice to your lunch? Try California wild rice in this spicy combination. It's perfect for any lunch in the sunroom!
| 1/3 | cup diced onion |
| 1/3 | cup diced carrots |
| 2 | cups frozen or fresh corn kernels |
| 3 | 14-ounce cans chicken broth, divided |
| 2 | cups cooked California wild rice |
| 1 | 4-ounce can chopped green chilies |
| 1 | teaspoon chili powder |
| 1 | teaspoon ground cumin |
| 1/2 | teaspoon dried oregano, crumbled |
| 1/8 | teaspoon cayenne pepper (or to taste) |
| 1 | Tablespoon coarsely chopped cilantro leaves |
| Fresh Tomato Salsa |
Directions
In large saucepan over medium heat, combine onion, carrots, corn and 1 can broth and bring to a boil. Reduce heat and simmer 10-15 minutes, until onion is tender.Stir in remaining broth, California wild rice, green chilies, chili powder, cumin, oregano and cayenne. Simmer, uncovered, about 5 minutes until heated through.
Sprinkle with cilantro. Ladle into bowls. Top each bowl with heaping tablespoon of Fresh Tomato Salsa.
Fresh Tomato Salsa
| 2 | medium tomatoes, seeded and diced |
| 1/3 | cup chopped green onion |
| 1/4 | cup chopped cilantro leaves |
| 1 | teaspoon limejuice or red wine vinegar |
| Salt to taste |
In a medium bowl, combine all ingredients. Taste to adjust seasonings.
Makes 4 servings.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com