Sante Fe Wild Rice Soup

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Ready to add a little spice to your lunch? Try California wild rice in this spicy combination. 

Makes 4 servings.


  • 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

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.

Cooking Instructions:

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.

Compliments of California Wild Rice Advisory Board
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Always in Season

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.