Wednesday, December 18, 2013
smoky southwest chicken and rice soup
If I could rename this recipe I would call it Country Southwest Chicken Soup. It was delicious. I loved how the charm of the country and the zest of the southwest cooking came together in this soup. A success.
smoky southwest chicken and rice soup (adapted from Consumers Power Ruralite Magazine, Sept 2013)
1 onion, chopped
2 stalks celery, chopped
1 (10 3/4 ounce) can fat free Campbell's cream of chicken soup
1 teaspoon chicken bouillon
1 cup milk
1/2 can fat free evaporated milk
1 cup cooked rice
1 can sliced carrots, drained
3 frozen chicken breasts
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
pinch ground chipotle chile
shredded Mexican cheese blend, for garnish
cilantro, for garnish
Place 3 frozen chicken breasts in a slow cooker. Cook on high for 3 hours. Push the chicken to the side and add the onion, celery and carrots. Cook until veggies are tender. Turn heat down to low. In a bowl, mix together the bouillon, milk, evaporated milk, chili powder and cumin. Cook for a couple more hours. Take out chicken and shred then put back in the soup. Add a pinch of ground chipotle chile. When ready to serve, ladle soup into bowls then sprinkle each serving with a tablespoon of shredded cheese and cilantro.
What I have to say- LOVED the carrots! Next time I will double them.