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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Rating:
★★★★★ 2 votes
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

Step-By-Step

1Cut 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.

2To the skillet, add onion and celery. Saute', stirring occasionally, 8 - 10 minutes, until onion and celery are softened and translucent.

3Stir in the cream of chicken soup and chicken broth. Stir well to combine.

4Add 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.

5Stir in cream and chopped cilantro. Blend well.

6Serve hot, garnished with extra shredded cheese and cilantro sprigs.

About this Recipe

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