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

Southwest Chicken and Wild Rice Soup

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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Original recipe makes 6 servings Change Servings
  • PREP

    15 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.
  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 More Reviews

Most Helpful Positive Review
Oct 21, 2010

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!

Most Helpful Critical Review
Oct 21, 2010

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.


12 Ratings

Oct 21, 2010

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

Jan 06, 2011

So good! I probably quadrupled the recipe as I just can't make a small batch of soup. I used brown rice as that's what I had on hand. Also minced a chipotle pepper up- really well good with the smoked turkey broth I used. No cream soup, but did add about 4 oz low fat cream cheese instead of the whipping cream. Upped the veggies by adding more fresh carrots, celery, garlic and onion. Also used cubed leftover chicken breast vs. the canned. Hubs usually doesn't care for poultry soups, but really like this.

Nov 17, 2010

Great recipe, thanks for sharing!

Nov 09, 2010

A really good recipe! I did also use fresh carrots & added more of the other ingredients. Also used fresh cooked chicken breasts which was so easy. Yummy! Can't wait to make it again!

Nov 05, 2010

This is one of the best recipes I've ever found. I used fresh carrots (without cooking them to give some crunch to the mix) and one fresh chicken breast cooked slightly in the microwave instead of the canned chicken. My wife prefers to split the cheese between pepper jack and regular montery jack to cool it a bit. Great for a cold windy night.

Nov 22, 2011

This was delicious. Creamy with just a hint of spice.


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 11 g
  • 4%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 679 mg
  • 27%

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

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