Southwest Chicken and Wild Rice Soup

Southwest Chicken and Wild Rice Soup

10 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    40 m
Recipe by

“This smoky, Southwestern-style soup, infused with a variety of spices and made with convenient canned chicken and vegetables, is a true autumn favorite.”

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Adjust Servings

Original recipe yields 6 servings



  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.
  2. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally.
  3. 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 (10)

Rate This Recipe


This soup is pretty good! I used fresh chopped carrots and frozen chicken breasts, chopped. I also didn't have chipotle chili or cumin. It was just spicy enough for me, though if you like heat, you'd better be sure to add those. The soup did have a bit of that "cream of chicken soup" flavor, which is okay for now, but I may try to make my own base next time to avoid that flavor. Overall, a great variation and it was good to try something new!

Ryver MystDragon

Ryver MystDragon

It is whipping cream not sour cream. Whipping cream is what whipped cream is before it is whipped. It can be found in the dairy section in half cartons You may substitute half and half for the whipping cream if you are not sure. Chicken and Wild rice soups tend to be creamy soups.



I just have a question...Is that really whipping cream, or is that supposed to be sour cream??

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Amount Per Serving (6 total)

  • Calories
  • 285 cal
  • 14%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 679 mg
  • 27%

Based on a 2,000 calorie diet



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