Santa Fe Wild Rice Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Santa Fe Wild Rice Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Santa Fe Wild Rice Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups frozen corn kernels
• 1/3 cup diced onion
• 1/3 cup diced carrots
• 3 (14.5 ounce) cans chicken broth
• 2 cups wild rice, cooked
• 1/2 cup chopped green chile
• peppers
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cayenne
• pepper
• 1 tablespoon chopped fresh
• cilantro

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large saucepan over medium heat, combine corn, onion, carrot and 1 can chicken broth and bring to a boil

Step 2: Technique & Execution

Reduce heat and simmer 10 to 15 minutes or until onion is tender

Step 3: Technique & Execution

Stir in remaining chicken broth, wild rice, green chili peppers, chili powder, cumin, oregano and cayenne pepper

Step 4: Technique & Execution

Simmer, uncovered, about 5 minutes or until heated through

Step 5: Technique & Execution

Top each bowl with fresh tomato salsa, sprinkle with cilantro and serve.