Spicy wild rice soup

    10 min

    This is a hearty filling, spicy soup made with sweetcorn, chilli peppers, vegetables and wild rice. Great use for leftover rice. Delicious served with a dollop of salsa.

    18 people made this

    Serves: 4 

    • 330g frozen sweetcorn
    • 1/2 onion, diced
    • 1 large carrot, diced
    • 1.5 litres chicken stock
    • 450g wild rice, cooked
    • 2 green chilli peppers, diced
    • 1 teaspoon chilli powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 1/8 teaspoon ground cayenne
    • 1 tablespoon freshly chopped coriander

    Prep:10min  ›  Ready in:10min 

    1. In a large saucepan over medium heat, combine corn, onion, carrot and 500ml chicken stock; bring to the boil. Reduce heat and simmer 10 to 15 minutes.
    2. Stir in remaining stock, cooked wild rice, green chilli peppers, chilli powder, cumin, oregano and cayenne pepper. Simmer, uncovered, for about 5 minutes or until heated through.
    3. Top each bowl with fresh tomato salsa, sprinkle with fresh coriander and serve.

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    Reviews in English (15)


    Very good soup!!! I didn't have any frozen corn so I used 1 can of corn (drained) and I used 1 (4oz) can of green chiles instead of 1/2c. I also added a little more carrots and added a green bell pepper (chopped). ALSO, I grilled some chicken seasoned with cajun seasonings, cubed it and added that too! VERY GOOD! Not too spicy but a nice "warm." Instead of salsa, I sprinkled some sharp cheddar cheese overall. Would make again! Thanks Corwynn for another great recipe!  -  04 Mar 2003  (Review from Allrecipes US | Canada)


    I used less celery and onion and probably a little more rice. EXCELLENT for a cold night. Thick and yummy with crusty bread and butter on the side. Kids didn't complain too much either and it was nice to have a meat-less meal.  -  18 Oct 2009  (Review from Allrecipes US | Canada)


    This was good but it lacked something and I couldn't put my finger on what it was. I did run short on wild rice and threw in some brown but the rice wasn't the problem. I think next time I would lose the carrots and add rinsed black beans in the end instead? Anyway, I am giving it a 4 because it was was very flavorable and easy to make and my hubby enjoyed it but it just lacked a little something to me.  -  27 Sep 2010  (Review from Allrecipes US | Canada)