Southwestern Avocado and Wild Rice Soup

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Avocados grace this just-the-right spice soup.

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southwestern avocado and wild rice soup

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: 8
Calories: 290
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.

Nutrition

Calories: 290kcal | Carbohydrates: 43g | Protein: 8g | Fat: 11g | Sodium: 300mg | Fiber: 6g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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