Southwest Chicken and Rice Soup

Categories: Entrées, Soups

         

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Recipe Information

Serving Size

½ c

Yield

Makes 14 servings

Nutrition Information

One serving is 163 calories, 5 g fat, 83 mg cholesterol, 715 mg sodium, 8 g carbohydrates, 1 g fiber, and 19 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 T Olive oil
  • ½ c Onion, chopped
  • ½ c Celery, chopped
  • 1 can Cream of chicken soup, reduced sodium, lower fat (10.2 oz)
  • 2 c Chicken broth, low-sodium
  • 1 c Brown rice, cooked
  • 1 can Carrots, sliced, drained and rinsed (14.5 oz)
  • 2 cans Chicken, drained and rinsed (12.5 oz)
  • ½ t Chili powder
  • ½ t Cumin
  • ½ t Chipotle seasoning
  • 1 c Pepper jack cheese, shredded, divided
  • ⅔ c Evaporated milk, fat-free
  • 3 T Cilantro, chopped, optional

Directions

  1. WASH hands with soap and water.
  2. In a large stockpot, HEAT oil over medium-high heat.
  3. ADD onion and celery. SAUTE’ for 5 minutes.
  4. STIR in cream of chicken soup and broth.
  5. STIR in rice, carrots, chicken, spices and ¾ c cheese.
  6. BRING to a BOIL, REDUCE heat and SIMMER for 10 minutes.
  7. STIR in evaporated milk.
  8. TOP with remaining cheese and cilantro.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.