Mexican Corn And Wild Rice Soup

Prep Time
Cook Time
Ready In

Recipe: #40212

February 23, 2023

"Minnesota Cultivated Wild Rice Council. Need cooked wild rice I think a mixture of brown and wild rice would work"

Original is 4 servings


  • Serving Size: 1 (794.5 g)
  • Calories 989.2
  • Total Fat - 40.2 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 175.9 mg
  • Sodium - 2112.9 mg
  • Total Carbohydrate - 87.7 g
  • Dietary Fiber - 10.6 g
  • Sugars - 5.4 g
  • Protein - 71.6 g
  • Calcium - 655.8 mg
  • Iron - 6.8 mg
  • Vitamin C - 16.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In stock pot brown beef and onion 5 minutes

Step 2

Add garlic

Step 3

Pour off drippings.

Step 4

Add remaining ingredients.

Step 5

Bring to a boil simmer 10 minutes.

Step 6

Add more water if needed

Step 7

Season to taste

Step 8

Top with garnish before serving


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For best results, use ground beef with a fat content of 85/15.
  • If you cannot find wild rice, you can substitute brown rice.

  • Substitute ground turkey for ground beef - This substitution is a healthier option as turkey is a leaner meat than beef, and it will also reduce the amount of saturated fat in the dish.
  • Substitute quinoa for wild rice - Quinoa is a gluten-free grain that is high in protein and fiber, making it a healthier alternative to wild rice. It also adds a unique texture and flavor to the soup.

Vegetarian Option Substitute 1 pound of cooked lentils for the ground beef and use vegetable broth instead of beef broth.

Mexican Street Corn Salad - This delicious and easy-to-make side dish is the perfect accompaniment to the Mexican Corn and Wild Rice Soup. The combination of sweet corn, creamy mayonnaise, and zesty cotija cheese will add a unique and delicious flavor to the meal.

Mexican Guacamole - This creamy and flavorful dip is the perfect accompaniment to the Mexican Street Corn Salad. The combination of avocados, tomatoes, onions, and cilantro will bring a fresh and delicious flavor to the meal that will perfectly complement the sweetness of the corn salad.


Q: Can I use any type of rice for this recipe?

A: Yes, you can use any type of cooked wild rice or a mixture of brown and wild rice.

Q: How long does this recipe take to prepare?

A: This recipe takes about 10 minutes to prepare and 25 minutes to cook.

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Fun facts:

The Monterey Jack cheese used in this Mexican Corn and Wild Rice Soup is named after David Jacks, a Californian entrepreneur who sold the cheese in the late 1800s.

The cilantro used in this recipe is a popular herb in Mexican cuisine and is believed to have been used by the Aztecs and Mayans as far back as 5000 BC.