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Smoky Southwest Chicken And Wild Rice Soup

Add some fire to a cold day with a smoky, spicy Southwest-style soup. Chili powder, cumin, chipotle chile and pepper jack cheese add heat to the cream and broth base. The canned chicken (a great, lean-protein food) and canned vegetables also make preparation a cinch!

Recipe by Canned Food Alliance
texmex, dinner, lunch, nut free, soups, christmas


  • 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


  1. In a large saucepan, heat oil over medium-high heat; add onion and celery.
  2. Sauté, stirring occasionally, 8 to 10 minutes or until softened.
  3. 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.
  4. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro.
  5. Garnish with remaining cheese and cilantro sprigs.