Santa Fe Wild Rice Soup Recipes

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SANTA FE SOUP



Santa Fe Soup image

This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.

Provided by crispychick

Categories     Vegetable

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef or 2 lbs ground chuck
1 onion, chopped
2 (1 ounce) packets ranch dressing mix
2 (1 1/4 ounce) packets taco seasoning
1 (14 ounce) can black beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (14 ounce) can rotel
1 (14 ounce) can chopped tomatoes
2 (14 -21 ounce) cans corn (can mix white or yellow)
2 cups water
1 (6 ounce) can green chilies (optional)

Steps:

  • In a large pot, saute meat and onion together until meat it cooked through.
  • Stir in seasonings.
  • Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
  • Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

SANTA FE SALMON WITH FRESH SPINACH WILD RICE



Santa Fe Salmon With Fresh Spinach Wild Rice image

15 minute meal from a friend who got this from the grocery store...I cook this for friends all the time. Its so easy!

Provided by real_e231

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs salmon fillets (no skin)
salt and pepper
1 (10 ounce) can diced tomatoes with lime and cilantro (well drained)
1/2 cup light mayonnaise
1 (10 ounce) bag fresh spinach
1 tablespoon butter
2 (8 7/8 ounce) envelopes pre-cooked long grain and wild rice blend
2 tablespoons shredded parmesan cheese (optional)

Steps:

  • Santa Fe Salmon.
  • Cut salmon into 4 servings; season with salt and pepper. Wash hands.
  • Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl.
  • Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5min until temperature reaches 145°F Cook time will vary depending on the thickness of the fillets. Serve.
  • Spinach Wild Rice. (I usually use 90 sec Uncle Ben's rice).
  • Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
  • Stir in rice and microwave 4 more minutes.
  • Let stand 2 minutes, sprinkle with cheese, if using, and serve.

Nutrition Facts : Calories 341.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 106.8, Sodium 435.5, Carbohydrate 5.4, Fiber 1.8, Sugar 1.6, Protein 36.5

SANTA FE WILD RICE SOUP



Santa Fe Wild Rice Soup image

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.

Provided by CORWYNN DARKHOLME

Categories     Vegetable Soup

Yield 4

Number Of Ingredients 11

2 cups frozen corn kernels
⅓ cup diced onion
⅓ cup diced carrots
3 (14.5 ounce) cans chicken broth
2 cups wild rice, cooked
½ cup chopped green chile peppers
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
⅛ teaspoon ground cayenne pepper
1 tablespoon chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 39.4 g, Fat 1.2 g, Fiber 4.7 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 22.1 mg, Sugar 5.5 g

SANTA FE WILD RICE SOUP



Santa Fe Wild Rice Soup image

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.

Provided by CORWYNN DARKHOLME

Categories     Vegetable Soup

Yield 4

Number Of Ingredients 11

2 cups frozen corn kernels
⅓ cup diced onion
⅓ cup diced carrots
3 (14.5 ounce) cans chicken broth
2 cups wild rice, cooked
½ cup chopped green chile peppers
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
⅛ teaspoon ground cayenne pepper
1 tablespoon chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 39.4 g, Fat 1.2 g, Fiber 4.7 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 22.1 mg, Sugar 5.5 g

SANTA FE SOUP RECIPE



Santa Fe Soup Recipe image

Number Of Ingredients 9

1 pound ground turkey (or beef)
3 (14.5 ounce) cans diced tomatoes, undrained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, undrained
1 (1 ounce) packet ranch dressing mix
1 (1.25 ounce) packet taco seasoning
Tortilla strips, for garnish
Sour cream, for garnish

Steps:

  • In a large pot, brown meat and drain.
  • Add tomatoes, pinto beans, black beans, corn, ranch dressing mix, and taco seasoning.
  • Simmer on low heat for 20-30 minutes or until heated through.

BEEFY WILD RICE SOUP



Beefy Wild Rice Soup image

Living in central Wisconsin, we experience many days of snow and cold temperatures. I like to prepare soup often, especially this one. My family loves it. -Marilyn Chesbrough, Wautoma, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound ground beef
1/2 teaspoon Italian seasoning
6 cups water, divided
2 large onions, chopped
3 celery ribs, chopped
1 cup uncooked wild rice
2 teaspoons beef bouillon granules
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained

Steps:

  • In a Dutch oven, cook beef and Italian seasoning over medium heat until meat is no longer pink; drain. Add 2 cups water, onions, celery, rice, bouillon, pepper and hot pepper sauce; bring to a boil. , Reduce heat; cover and simmer for 45 minutes. Stir in the soup, mushrooms and remaining water. Cover and simmer for 30 minutes.

Nutrition Facts : Calories 166 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 372mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

WILD RICE SOUP



Wild Rice Soup image

As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup-which I first had at my sister's house-brings me compliments no matter where I serve it. -Elienore Myhre, Balaton, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/3 cup uncooked wild rice
1 tablespoon canola oil
1 quart water
1 medium onion, chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1/2 teaspoon dried rosemary, crushed
1 teaspoon salt

Steps:

  • In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender. Stir in flour until blended; cook and stir for 2 minutes. Slowly stir in broth and undrained rice. Bring to a boil; cook and stir until slightly thickened, 2 minutes. Reduce heat; stir in the cream, rosemary and salt. Simmer, uncovered, until rice is tender, about 20 minutes.

Nutrition Facts : Calories 270 calories, Fat 19g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 797mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.

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