Southwestern Chicken and Wild Rice Soup
One of the things I love about fall are the good for the soul, soup and comfort food dishes... I've learned over time that I can still enjoy the flavors of fall....while still keeping things on the healthier and lighter side! The chipotle chile and wild rice make this soup so yummy and give it the unique flavor. Our family loves it!
2 tablespoon olive oil
1 medium onion, chopped
3 stalks celery, chopped
2 cups sliced carrots
4 tablespoons flour
4 cups chicken broth
2 Large cans, chunk chicken breast
1-1/2 cups wild rice, cooked
1 tsp chili powder
1 tsp cumin
1/4 tsp chipotle chili
Garnish: shredded pepper jack cheese and cilantro1. Saute the onion, carrot and celery in olive oil for 5 minutes. Add flour to sauté mixture. Cook for a few minutes.
2. Slowly add in the broth and stir until thick mixture forms.
3. Add in the chicken breast and seasonings. Cover and let cook for 10 minutes.
4. Add in the wild rice, gently stir to combine.
Garnish with pepper jack and cilantro sprigs