Smoky Southwest Chicken And Wild Rice Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 1 (10 3/4 ounce) can reduced-sodium cream of chicken soup
• 1 cup chicken broth, low-sodium
• 1 cup cooked wild rice
• 1 cup sliced carrot, canned drained
• 2 (3 ounce) cans premium chunk chicken breasts, in water, drained
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 pinch ground chipotle chile
• 1 cup pepper jack cheese, shredded, divided
• 1/3 cup evaporated fat-free canned milk or 1/3 cup heavy cream
• 3 tablespoons chopped cilantro
• 1 bunch cilantro, sprigs (to garnish)

Recipe

• 1 in a large saucepan, heat oil over medium-high heat; add onion and celery. sauté, stirring occasionally, 8 to 10 minutes or until softened. stir in soup and broth. add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro. garnish with remaining cheese and cilantro sprigs.
• 2 nutritional information per serving: calories 240; total fat 12g; saturated fat 4.5 g; cholesterol 40mg; sodium 046mg; carbohydrate 17g; fiber 2g; protein 16g; vitamin a 90%dv; vitamin c 6% dv; calcium 15%dv; iron 6%dv *daily value.