SOUTHWEST CHICKEN AND WILD RICE SOUP

★★★★★ 2 Reviews
Blessed1 avatar
By Terrie Hoelscher
from Harpers Ferry, WV

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.

serves 6
prep time 20 Min
cook time 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
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How To Make

  • 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.

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