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SMOKY SOUTHWEST CHICKEN AND WILD RICE SOUP
Add some fire to a cold day |
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1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 can (10 3/4 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
1/2 teaspoon chili powder
1/2 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
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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
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Preparation Time: 15 minutes |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Fan
United States |
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| This recipe has been viewed 2135 times. |
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