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.
prep time20 Min
cook time30 Min
chicken breast halves
thinly sliced celery
lo-sodium cream of chicken soup
lo-sodium chicken broth
cooked wild rice
canned, sliced carrots
ground chipotle chile
shredded pepper jack cheese, divided use
cilantro for garnish
How To Make
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.
To the skillet, add onion and celery. Saute', stirring occasionally, 8 - 10 minutes, until onion and celery are softened and translucent.
Stir in the cream of chicken soup and chicken broth. Stir well to combine.
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.
Stir in cream and chopped cilantro. Blend well.
Serve hot, garnished with extra shredded cheese and cilantro sprigs.
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