Smoky Southwest Chicken and Wild Rice Soup

Smoky Southwest Chicken and Wild Rice Soup

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 257 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 12
Most helpful
Most positive
Least positive
Newest

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...

This soup was very flavorful. Mine was kind of thick so I needed to add extra chicken broth. Also used fresh carrots instead of canned which I sauteed along with the onions and celery -- plus ...

I made this soup for a releif society retrete, and it was a big hit!!! I will definitely make it again !!!

This is a FANTASTIC soup! So creamy and delicious!! I used some leftover shredded chicken I had did everything exact! This is a must try for everyone...thanks!!

This recipe needed more spices for me. Also, 10 minutes wasn't a long enough saute for me, and lastly, I don't think the recipe means you to cook 1 cup of wild rice and add it -- I think it mean...

Good, but I think I would like a little more spice :) I didn't have chipotle powder, so I used a little canned chipotle in adobo and a pinch of jalapeno powder. I also used fresh carrots in pla...

Really good flavor! I used fresh veggies (just add the carrots when cooking the onion and celery) and substituted skim milk for the cream and it was still thick and delicious. I also used the a...

Other stories that may interest you