Southwestern Avocado and Wild Rice Soup


Avocados grace this just-the-right spice soup.

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Avocados grace this just-the-right spice soup. Serve with a dollop of yogurt or sour cream. 

Recipe Type: Soup
Author: Johnson & Wales University
Serves: 8


  • 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


  1. 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.
  2. In a medium pan, sauté red onion with vegetable oil.
  3. When rice is done, turn heat to low; add onions, garlic salt and southwest seasoning.
  4. Pour a serving into a bowl; add cut avocados on top.

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

PER SERVING: 290 cal; 8g prot; 11g fat; 43g carb (4g sugars); 300mg sodium; 6g fiber

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


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