Smoky Southwest Chicken And Wild Rice Soup
From canned_food_fan 13 years agoIngredients
- 1 tablespoon olive oil shopping list
- 1/2 cup chopped onion shopping list
- 1/2 cup thinly sliced celery shopping list
- 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup shopping list
- 1 cup low-sodium chicken broth shopping list
- 1 cup cooked wild rice shopping list
- 1 cup canned, sliced carrots, drained shopping list
- 2 cans (3 ounces each) premium chunk chicken breast in water, drained shopping list
- 1/2 teaspoon chili powder shopping list
- 1/2 teaspoon ground cumin shopping list
- Pinch ground chipotle chile shopping list
- 1 cup shredded, pepper jack cheese, divided shopping list
- 1/3 cup evaporated fat-free canned milk or heavy cream shopping list
- 3 tablespoons chopped cilantro shopping list
- cilantro sprigs for garnish shopping list
How to make it
- Preparation Time: Approximately 15 minutes
- Cook Time: Approximately 25 minutes
- Preparation:
- 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.
- Servings: 6
- 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
People Who Like This Dish 3
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