Chipotle Chicken and Rice Soup
2 tablespoons Riceland Rice Bran Oil
1 cup matchstick carrots
1 cup celery, diced
1 small onion, diced
3 teaspoons garlic, minced
1 cup milk
1 can cream of chicken soup
6 cups chicken broth, divided
½ teaspoon oregano
1 teaspoon cumin
1 cup Riceland Long Grain Rice, uncooked
1 rotisserie chicken, shredded (or 3 cups shredded cooked chicken)
2 tablespoons diced chipotle peppers in adobo sauce
salt and pepper, to taste
shredded cheddar cheese, optional
- In a large pot or Dutch oven, sauté carrots and celery in oil for 10 minutes over medium heat. Add onions and sauté for an additional 5 minutes or until tender. Add garlic and sauté, stirring frequently for 2 additional minutes. Add milk and soup. Stir until well combined. Add 4 cups of chicken broth, oregano, and cumin. Stir. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
- In the meantime, cook rice according to package directions replacing the water with 2 cups chicken broth. Shred the chicken.
- Add cooked rice, shredded chicken, and chipotle peppers to soup mixture. Add salt and pepper to taste. Heat through.
- Serve with shredded cheddar cheese if desired.
- Eat and enjoy!