Name: Southwestern Avocado and Wild Rice Soup
Ingredients: 8 cups vegetable broth; 2 cups wild rice; 2 cups corn, frozen; 1 cup cilantro, chopped; 1 red onion, diced; 3 tablespoons vegetable oil; 2 teaspoons garlic salt; 4 tablespoons southwest seasoning*; 2 avocados; peeled, pitted and cut into ¼-inch pieces

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Southwestern Avocado and Wild Rice Soup

Avocados grace this just-the-right spice soup.

Course: Entree

Keyword: avocado, johnson and wales, johnson and wales university, soup, southwestern, wild rice

Servings:

Calories: 290kcal

Author: Johnson & Wales University

Ingredients

8 cups vegetable broth
2 cups wild rice
2 cups corn, frozen
1 cup cilantro, chopped
1 red onion, diced
3 tablespoons vegetable oil
2 teaspoons garlic salt
4 tablespoons southwest seasoning*
2 avocados; peeled, pitted and cut into ¼-inch pieces

Instructions

In a large pot, bring broth to a boil; reduce to medium heat. Add wild rice. Stir constantly until rice is al dente, approximately 45 minutes. Add corn and cilantro.
In a medium pan, sauté red onion with vegetable oil.
When rice is done, turn heat to low; add onions, garlic salt and southwest seasoning.
Pour a serving into a bowl; add cut avocados on top.

Notes

*If you’re watching your sodium, use a salt-free version of southwest seasoning.

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

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Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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