Smoky Southwest Chicken and Wild Rice Soup

Smoky Southwest Chicken and Wild Rice Soup

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"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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40 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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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.


  • Prep

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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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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...

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