Southwestern Cream of Chicken and Rice Soup

Southwestern Cream of Chicken and Rice Soup

Southwestern Cream of Chicken and Rice Soup

When you’re feeling a little down and soup sounds really good, then maybe you’ll want to make this one.  Full of antioxidant-rich red peppers, garlic and onion as well as protein-rich chicken, you’ll be feeling good in no time.  I added the brown rice for fiber plus additional nutrients because when you’re under the weather, it’s best to load up on some extra vitamins and minerals. Fluids are yet another must-have when trying to beat the bug, and soups count as part of your daily fluid intake.

Be patient with this soup. It is not a quick-to-fix, but doesn’t take all day either.  Just let the rice and vegetables soften, the flavors meld together then stir in the cooked chicken, fat-free half and half, reduced-fat cream cheese and cilantro for the final texture and flavor enhancers.  So good and so good for you!

Southwestern Cream of Chicken and Rice Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

  • Southwestern Cream of Chicken and Rice Soup
  • 1 Tbsp of olive oil
  • 1 Tbsp of butter
  • 1 red bell pepper, seeded and diced
  • 1/2 cup chopped onion
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp each sea salt and freshly ground black pepper, or to taste
  • 3 cloves garlic, minced
  • 3 Tbsp flour
  • 6 cups chicken broth (I use Better than Bouillon chicken base)
  • 1/2 cup instant brown rice, uncooked
  • 2 cups chopped cooked chicken
  • 1 cup fat-free half and half
  • 4 ounces reduced-fat cream cheese
  • 2 Tbsp chopped fresh cilantro
  • Shredded Jack cheese and/or diced avocado
  1. Melt the butter and olive oil in a large soup pot placed over medium heat. Add the bell pepper, onion, chili powder, cumin, coriander, sea salt and freshly ground black pepper. Cook and stir until veggies begin to soften, about 3-4 minutes. Add the minced garlic, and stir constantly for 1 minute. Whisk in the flour and cook for 2 minutes. Slowly add the broth, whisking to combine until smooth. Bring to a boil. Add the rice, cover, reduce heat to low and let simmer for 10-12 minutes, or until rice is tender.
  2. Add chicken, half and half, cream cheese and cilantro, stirring to combine. Heat without bringing to a boil for 3-5 minutes. Taste the soup and re-season if needed. Serve with shredded Jack cheese or diced avocado.
http://insidekarenskitchen.com/southwestern-cream-of-chicken-and-rice-soup/

3 comments

Leave a Reply