Recipe by Mealtime.org
"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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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
Pinch ground chipotle chile
shredded Pepper Jack cheese, divided
Cilantro sprigs for garnish
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!
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.
I just have a question...Is that really whipping cream, or is that supposed to be sour cream??
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.
Great recipe, thanks for sharing!
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!
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.
This was delicious. Creamy with just a hint of spice.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Chicken and Wild Rice Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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