You are here: Home » Recipes » Smoky Southwest Chicken and Wild Rice Soup Smoky Southwest Chicken and Wild Rice Soup Recipe by Canned Food Alliance Yield 6 servings Add some fire to a cold day with a smoky, spicy Southwest-style soup. PrintEmail Ingredients 1 tablespoon olive oil1/2 cup chopped onion1/2 cup thinly sliced celery1 -- (10 3/4-ounce) can low-sodium cream of chicken soup1 cup low-sodium chicken broth1 cup cooked wild rice1 cup canned, sliced carrots, drained2 -- (3-ounce) cans premium chunk chicken breast in water, drained1/2 teaspoon chili powder1/2 teaspoon ground cumin1/2 pinch ground chipotle chile1 cup shredded, pepper jack cheese, divided1/3 cup whipping cream3 tablespoons chopped cilantro1/4 cup cilantro sprigs for garnish Instructions 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.