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.

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