Spicy Southwest Chicken and Wild Rice Soup

‘Tis the season for yummy hot soup!!  This one is very much a comfort food.  My youngest was pretty leary about the wild rice, but once she tried it, she had no problem spooning it in.  I did find one very cool item at HyVee though, canned cooked wild rice.  I know, sounds, sketchy, but it was great I can’t lie!!!  So it was the “cooked wild rice” I used in this creation.I hope you can enjoy this one as much as my family and I did. 


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 (10.75 ounce) can low-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, diced carrots (small for quick cook)
  • 2 (3 ounce) cans premium chunk chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch ground chipotle chile
  • 1 cup shredded pepper jack cheese, divided
  • 1/3 cup whipping cream
  • 3 tablespoons chopped cilantro

In a large saucepan, heat oil over medium-high heat; add onion and celery and carrots. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 20 minutes to blend flavors; stir in cream and chopped cilantro. Garnish with remaining cheese.  Enjoy!


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