Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 (10.75 ounce) can low-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, sliced carrots, drained
  • 2 (3 ounce) cans premium chunk chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch ground chipotle chile
  • 1 cup shredded pepper jack cheese, divided
  • 1/3 cup whipping cream
  • 3 tablespoons chopped cilantro
  • Cilantro sprigs for garnish

Directions

In a large saucepan, heat oil over medium-high heat; add onion and celery. Saute, 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 cream and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.