Wild Rice and Salsa Verde Chicken Soup

Wild Rice and Salsa Verde Chicken Soup

(6 servings)

Ingredients:

3 tbsp. Canola Oil

½ cup Yellow Onion, chopped

1 tbsp. Fresh Garlic, minced

1 large Poblano Pepper, seeded and diced

2 medium Jalapeno Peppers, seeded and diced

1 cup Tomatillos, diced

4 cups Chicken Broth

2 cups Cooked Chicken, shredded

2 cans (7 oz.) Mexicorn, drained

1½ tsp. Ground Cumin

1½ tsp. Dried Oregano

1/3 cup Fresh Lime Juice

1 tsp. Salt

½ tsp. Black Pepper

3 cups Cooked Wild Rice (see note)

2 cups Mexican 4 Cheese, shredded

¼ cup Fresh Cilantro, chopped

Directions:

In a Dutch oven over medium heat, warm the oil.  Then add the ingredients, onion through tomatillos and sauté for 3-5 minutes.  Next, add the ingredients, chicken broth through black pepper.  Bring this to a boil and then reduce heat to medium-low.  Stirring until the cheese melts, add the rice and cheese.  Once cheese has melted, add in the cilantro and serve.

Note:               Follow the directions on the package of wild rice or check the blog post “Minnesota Wild Rice, Try It” for directions.

Note:               You can adjust the amount of jalapeno pepper used to your personal heat level.

Ideas for Future Efforts

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