Smoky Southwest Chicken and Wild Rice Soup

  • Yield 6 servings

Add some fire to a cold day with a smoky, spicy Southwest-style soup.


1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 -- (10 3/4-ounce) can low-sodium cream of chicken soup
1 cup low-sodium chicken broth
1 cup cooked wild rice
1 cup canned, sliced carrots, drained
2 -- (3-ounce) cans premium chunk chicken breast in water, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 pinch ground chipotle chile
1 cup shredded, pepper jack cheese, divided
1/3 cup whipping cream
3 tablespoons chopped cilantro
1/4 cup cilantro sprigs for garnish


  1. In a large saucepan, heat oil over medium-high heat; add onion and celery. Sauté, 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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