southwest chicken and wild rice soup
(2 ratings)
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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.
(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
30 Min
Ingredients For southwest chicken and wild rice soup
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2chicken breast halves
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1 Tbspolive oil
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1/2 cchopped onion
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1/2 cthinly sliced celery
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1 canlo-sodium cream of chicken soup
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1 clo-sodium chicken broth
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1 ccooked wild rice
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1 ccanned, sliced carrots
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1/2 tspchili powder
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1/2 tspground cumin
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1 pinchground chipotle chile
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1 cshredded pepper jack cheese, divided use
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1/3 cheavy cream
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3 Tbspchopped cilantro
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cilantro for garnish
How To Make southwest chicken and wild rice soup
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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.
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2To the skillet, add onion and celery. Saute', stirring occasionally, 8 - 10 minutes, until onion and celery are softened and translucent.
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3Stir in the cream of chicken soup and chicken broth. Stir well to combine.
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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.
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5Stir in cream and chopped cilantro. Blend well.
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6Serve hot, garnished with extra shredded cheese and cilantro sprigs.
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