Smoky Southwest Chicken and Wild Rice Soup

Smoky Southwest Chicken and Wild Rice Soup

12 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Mealtime.org

“Add some fire to a cold day with a smoky, spicy Southwest-style soup. Chili powder, cumin, chipotle chile and pepper jack cheese add heat to the cream and broth base; and canned chicken (a great lean protein food) and canned vegetables make preparation a cinch!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large saucepan, heat oil over medium-high heat; add onion and celery. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes to blend flavors; stir in cream and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.

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Reviews (12)

Rate This Recipe
Marlene
8

Marlene

I loved it! The only change I made, I used fresh veggies instead of can. It takes a little longer to cook but I thought it was worth it. Overall very simple dish to make!

lori91761
5

lori91761

My husband isn't too fond of rice in any form except for rice pudding. I was lucky to get a bowl of this wonderful soup - before he finished all of it. I'll be making it again - as we enjoy soup regardless of the weather.

Sarah Jo
5

Sarah Jo

I made a few adjustments to make it healthier and lower in calories for me. I used one whole onion, threw in a bit of fresh minced garlic, fresh grated carrot instead of canned, poached/shredded chicken I had in my freezer and fat free half-n-half instead of whipping cream. I added fresh ground pepper as well. I also used organic ingredients where I could. After tasting the soup, I did add more cumin/chili powder/cilantro. This is tasty, though for me it needed more spice. Even lightened up, I don't miss any of the flavor by using lower fat ingredients. Next time, I'd leave out the celery as I felt it was out of place in this recipe, but that's a personal choice. NOTE: If you are having a hard time locating ground chipotle chili, I found it in my local grocery store in the "ethnic" food aisle with the mexican foods hanging from a j-hook in a cellophane packet.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 15.9 g
  • 5%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 648 mg
  • 26%

Based on a 2,000 calorie diet

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