Best Southwestern Spicy Chicken And Rice Soup Recipes

SOUTHWEST CHICKEN AND RICE SOUP

Steps:

• In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, garlic, salt and pepper. Sprinkle half the mixture on the chicken and reserve the rest.
• In a large heavy bottom pot heat the olive oil over medium high heat. When the oil is hot add in the chicken and sear for 2 minutes per side. Add in the onion and sauté another 2 minutes.
• Add in the chicken broth, green chiles, black beans, salsa, spinach, remaining spice mixture and season with salt and pepper. Bring to a boil then lower the heat, cover with a lid and simmer for 20 minutes or until the chicken is cooked through.
• When the chicken is cooked, remove it from the pot and shred with a fork. Add the chicken back to the soup along with the rice, cilantro and lime juice. Stir everything together and taste for seasoning.
• Serve the soup topped with cheese, tomatoes, avocado, cilantro and plain Greek yogurt.

SOUTHWESTERN CHICKEN RICE SOUP

Steps:

• Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
• Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
• Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.

QUICK AND SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Sprinkle with cheese if desired.

SPICY CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

SMOKY SOUTHWEST CHICKEN AND WILD RICE SOUP

Steps:

• 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.
• 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.

SOUTHWESTERN SPICY CHICKEN AND RICE SOUP

Steps:

• Heat oil in large soup pot over medium high. Add onion and garlic; cook 3 to 4 minutes, until somewhat softened.
• Add cumin and chicken broth and bring to boil; add rice and cook 5 minutes.
• Stir in chicken, diced tomatoes and chipotle; simmer until chicken is cooked through and rice is tender, about 5 minutes. Remove from heat and stir in lime juice and scallions.

SOUTHWEST CHICKEN AND RICE SOUP

Steps:

• Heat soup as directed on label with water.
• Stir in salsa. Top each serving with 2 Tbsp. cheese.

SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY

Steps:

• Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
• Return to a boil.
• Cover, reduce heat, and simmer 15 minutes until rice is tender.
• Skip these steps if you are using cooked brown rice.
• Stir chicken, and next 3 ingreds. into rice mixture.
• Bring to a boil.
• Remove mixture from heat.
• Stir in lime juice, cilantro, and salt.
• Serve.