Smoky Southwest Chicken and Wild Rice Soup Recipe -
Smoky Southwest Chicken and Wild Rice Soup Recipe
  • READY IN 40 mins

Smoky Southwest Chicken and Wild Rice Soup

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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 More Reviews

May 13, 2010

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!

Apr 29, 2011

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.


17 Ratings

Dec 22, 2010

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.

Feb 01, 2011

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 added fresh garlic at this step. My only problem with the recipe is that it only yielded about 2-3 main dish servings, not the 6 as stated. I wish I had at least tripled it. Will also switch to regular chicken breasts instead of canned.

Sep 20, 2010

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

Nov 05, 2011

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!!

Sep 27, 2011

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 means you to added 1 cup of already cooked wild rice. I did it the other way, so mine is more like a chicken & rice stew, which is totally fine, except that I wasn't expecting that! Thanks for the recipe, this was easy and (aside from the wild rice taking an hour to cook) quick to do. (Use any pre-cooked rice, even Rice-a-Roni, for a quicker and tastier addition.)

Nov 04, 2010

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 place of canned, fresh shredded chicken and used all chicken broth instead of cream of chicken soup. Because of these changes, I did need to add some salt. Lovely flavor and a nice way to change up a favorite!


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  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 14.9 g
  • 30%
  • Sodium
  • 648 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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