Southwest Chicken And Wild Rice Soup Recipe

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SOUTHWEST CHICKEN AND WILD RICE SOUP

Terrie Hoelscher

By
@Blessed1

Kind of a smoky, southwestern-style soup. You can make this with 2 [3-oz], cans of chicken, but I prefer to use fresh-cooked chicken, as it's lower in sodium.


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Comments:

Serves:

6

Prep:

20 Min

Cook:

30 Min

Ingredients

2
chicken breast halves
1 Tbsp
olive oil
1/2 c
chopped onion
1/2 c
thinly sliced celery
1 can(s)
lo-sodium cream of chicken soup
1 c
lo-sodium chicken broth
1 c
cooked wild rice
1 c
canned, sliced carrots
1/2 tsp
chili powder
1/2 tsp
ground cumin
1 pinch
ground chipotle chile
1 c
shredded pepper jack cheese, divided use
1/3 c
heavy cream
3 Tbsp
chopped cilantro
cilantro for garnish

Directions Step-By-Step

1
Cut up the chicken breasts to bite-sized pieces. Heat 2 T. olive oil in a large skillet. When oil is heated, brown chicken quickly, on all sides. With a slotted spoon, remove to a platter; cover and keep warm.
2
To the skillet, add onion and celery. Saute', stirring occasionally, 8 - 10 minutes, until onion and celery are softened and translucent.
3
Stir in the cream of chicken soup and chicken broth. Stir well to combine.
4
Add rice, carrots, chicken and all its juices, chili powder, cumin, chipotle chile and 3/4 cup of the Jack cheese. Let simmer, stirring occasionally, for about 10 minutes, for flavors to blend.
5
Stir in cream and chopped cilantro. Blend well.
6
Serve hot, garnished with extra shredded cheese and cilantro sprigs.

About this Recipe

Course/Dish: Chicken Soups
Other Tag: Quick & Easy