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RECIPE: SMOKY SOUTHWEST CHICKEN AND WILD RICE SOUP

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by NYMetroParents Staff

Related: chicken soup recipe, easy weeknight meal, recipe for southwest chicken soup, chicken and rice soup, winter soup recipe,


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

 

Ingredients

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

 

Directions

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 Mealtime.org

 


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