Smoky Southwest Chicken and Wild Rice Soup

Smoky Southwest Chicken and Wild Rice Soup

12

"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!"

Ingredients

40 m {{adjustedServings}} servings 257 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 15.9g
  • 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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Directions

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  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
  1. 17 Ratings

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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!

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 so...

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/shredde...