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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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