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Salsa Wild Rice Soup

This recipe comes courtesy of the Minnesota Cultivated Wild Rice Council.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

1 cup finely chopped onion
1 cup finely chopped green pepper
1 medium zucchini, chopped
1 tablespoon canola oil
1 teaspoon garlic powder
1 teaspoon cumin
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 can (28 ounces) diced tomatoes
3 cups chicken broth
3 cups cooked wild rice
1 package (10 ounces) cream style corn, prepared as directed on package
2/3 cup chunky salsa
1/2 cup finely chopped cilantro

Instructions 

Cook, stirring occasionally, onion, green pepper, and zucchini in oil in a large saucepan; add garlic powder and cumin. Stir in remaining ingredients; heat through.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Possible Substitutions 
Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      300
    • Calories from Fat 
      12%
    • Total Fat 
      4g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      40g
    • Protein 
      25g
    • Sugars 
      14g
    • Cholesterol 
      50mg
    • Dietary Fiber 
      6g
    • Sodium 
      1,030mg
  • DAILY VALUE
    • Vitamin A 
      21%
    • Vitamin C 
      39%
    • Calcium 
      4%
    • Iron 
      9%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Fat 
      .5
    • Vegetable 
      1
    • Fruit 
      .5
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source