Recipe by Mealtime.org
"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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thinly sliced celery
1 (10.75 ounce) can
low-sodium cream of chicken soup
low-sodium chicken broth
cooked wild rice
canned, sliced carrots, drained
2 (3 ounce) cans
premium chunk chicken breast in water, drained
ground chipotle chile
shredded pepper jack cheese, divided
Cilantro sprigs for garnish
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 soup regardless of the weather.
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.
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.
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 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.)
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Smoky Southwest Chicken and Wild Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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