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Smoky Southwest Chicken and Wild Rice Soup

  • 25minutes

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Source: www.allrecipes.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup chopped onion

  3. 1/2 cup thinly sliced celery

  4. 1 (10 3/4 ounce) can low-sodium cream of chicken soup

  5. 1 cup low-sodium chicken broth

  6. 1 cup cooked wild rice

  7. 1 cup canned, sliced carrots, drained

  8. 2 (3 ounce) cans premium chunk chicken breast in water, drained

  9. 1/2 teaspoon chili powder

  10. 1/2 teaspoon ground cumin

  11. 1 pinch ground chipotle chile

  12. 1 cup shredded pepper jack cheese, divided

  13. 1/3 cup whipping cream

  14. 3 tablespoons chopped cilantro Cilantro sprigs for garnish

Instructions Jump to Ingredients ↑

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