Smoky Southwest Chicken and Wild Rice Soup
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 1⁄2 cup thinly sliced celery
- 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
- 1 cup chicken broth, low-sodium
- 1 cup cooked wild rice
- 1 cup sliced carrot, canned drained
- 2 (3 ounce) cans premium chunk chicken breasts, in water, drained
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 pinch ground chipotle chile
- 1 cup pepper jack cheese, shredded, divided
- 1⁄3 cup evaporated fat-free canned milk or 1/3 cup heavy cream
- 3 tablespoons chopped cilantro
- 1 bunch cilantro, sprigs (to garnish)
directions
- 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 evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.
- Nutritional Information Per Serving: Calories 240; Total fat 12g; Saturated fat 4.5 g; Cholesterol 40mg; Sodium 046mg; Carbohydrate 17g; Fiber 2g; Protein 16g; Vitamin A 90%DV; Vitamin C 6% DV; Calcium 15%DV; Iron 6%DV *Daily Value.
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