SOUTHWEST CHICKEN AND WILD RICE SOUP

Southwest Chicken And Wild Rice Soup

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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.

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

How to Make SOUTHWEST CHICKEN AND WILD RICE SOUP

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.

Printable Recipe Card

About SOUTHWEST CHICKEN AND WILD RICE SOUP

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



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