Smoky Southwest Chicken and Wild Rice Soup

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 252
  • Fat 15g
  • Cholesterol 54mg
  • Sodium 472mg
  • Carbohydrate 15g
  • Fiber 2g
  • Protein 15g