Santa Fe Wild Rice Soup Chef John Recipes

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Santa Fe Wild Rice Soup

"Quick, easy and just a little bit spicy!! A great garnish for this soup is homemade fresh tomato salsa. If you do not all ready have a recipe just combine 2 diced tomatoes, 1/3 cup green onions, 1/4 cup chopped cilantro leaves, 1 teaspoon lime juice or red wine vinegar and salt to taste. Top soup with fresh cilantro and salsa and you will love the flavor."

Ingredients :

• 2 cups frozen corn kernels
• 1/3 cup diced onion
• 1/3 cup diced carrots
• 3 (14.5 ounce) cans chicken broth
• 2 cups wild rice, cooked
• 1/2 cup chopped green chile peppers
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cayenne pepper
• 1 tablespoon chopped fresh cilantro

Instructions :

Prep :	Cook : 4M	Ready in :

• In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil. Reduce heat and simmer 10 to 15 minutes or until onion is tender.
• Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper. Simmer, uncovered, about 5 minutes or until heated through.
• Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.

Notes :

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