Southwestern Chicken and Rice Soup is a one-pan meal that is on the table in 30 minutes. It features green chiles and cumin which is nicely offset by creamy coconut milk.
If you’ve read many recipes here on Life After Wheat, you will know that I’m a HUGE fan of easy meals (see here, and here) that are also easy to clean up after. This soup instantly became a favorite because allll the kids like it, and it is ready and on the table in 30 minutes flat. It’s my go-to when I don’t have dinner plans or dinner plans fell through and is perfect for those cooler winter months when I want to but tastes great any time of year.
If you want to make this vegan, just swap out cannellini beans for the chicken and leave out the cheese/sour cream. Otherwise, it’s easy to pan fry some chicken or grab a rotisserie chicken on your way home to use in this soup.
Chicken and Rice Soup
*gluten-free *soy-free *oat-free *added sugar-free *dairy free *egg free
- If you don’t have any chicken cooked up, pan fry some in a skillet while the rice is cooking. They will be done about the same time and you can just toss it in the soup.
- To make this dairy free, use dairy free sour cream and cheese or omit those ingredients.
- 1 cup canned full fat coconut milk
- 3 cans (14.5 oz) chicken broth
- 1 small can green chiles
- 3/4 cup uncooked rice (I used basmati)
- 1/4 tsp garlic powder
- 1/4-1/2 tsp cumin
- pepper and salt to taste
- 2 cups cooked, shredded, chicken (rotisserie chicken tastes great, just be sure it’s gluten free)
- Corn tortillas cut into strips, sour cream, avocados, cheese, etc. for topping (optional)
- Combine all ingredients except chicken in a large pot and stir to combine. Cover and bring to a boil. Reduce heat to low and simmer about 20 minutes until rice is barely done. Check the package of whichever rice you are using, and check to see if it’s done 5 minutes before the lowest cooking time on the package.
- Stir in shredded chicken.
- Ladle into bowls and top with shredded corn tortillas, sour cream, avocados, and cheese.