SOUTHWEST CHICKEN AND WILD RICE SOUP | Just A Pinch Recipes
Cut up the chicken breasts to bite-sized pieces. Heat 2 T. olive oil in a large skillet. When oil is heated, brown chicken quickly, on all sides. With a slotted spoon, remove...
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Cooking tools:
- Cutting board
- Chef's knife
- Skillet
- Slotted spoon
- Serving platter
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
- Ladle
- Saucepan
- Can opener
- Grater
- Serving bowl
- Kitchen shears
Ingredients
- 2 chicken breast halves
- 1 tablespoon(s) olive oil
- 1/2 cup(s) chopped onion
- 1/2 cup(s) thinly sliced celery
- 1 can(s) lo-sodium cream of chicken soup
- 1 cup(s) lo-sodium chicken broth
- 1 cup(s) cooked wild rice
- 1 cup(s) canned, sliced carrots
- 1/2 teaspoon(s) chili powder
- 1/2 teaspoon(s) ground cumin
- 1 pinch(es) ground chipotle chile
- 1 cup(s) shredded pepper jack cheese, divided use
- 1/3 cup(s) heavy cream
- 3 tablespoon(s) chopped cilantro
- - cilantro for garnish
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