By NYMetroParents Staff

Recipe: Smoky Southwest Chicken and Wild Rice Soup

January 14, 2013   |  Recipes  

Try this easy weeknight recipe for smoky Southwest chicken and wild rice soup, a hearty spin on the usual chicken-and-noodle duo. This recipe serves 6, so it's a perfect meal for a big family or a small family that appreciates leftovers.


Southwest chicken and rice soupPrep time: 15 minutes

Cook time: 25 minutes

Serves: 6



1 tablespoon olive oil

½ cup chopped onion

½ cup thinly sliced celery

1 can (10¾ ounces) reduced-sodium cream of chicken soup

1 cup low-sodium chicken broth

1 cup cooked wild rice

1 cup canned, sliced carrots, drained

2 cans (3 ounces each) premium chunk chicken breast in water, drained

½ teaspoon chili powder

½ teaspoon ground cumin

Pinch ground chipotle chile

1 cup shredded, pepper jack cheese, divided

1/3 cup evaporated fat-free canned milk or heavy cream

3 tablespoons chopped cilantro

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.

2. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and ¾ cup cheese; bring to a boil, stirring occasionally.

3. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro.

4. Garnish with remaining cheese and cilantro sprigs.


Recipe courtesy of


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