Smoky Southwest Chicken And Wild Rice Soup - cooking recipe

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)

Preparation

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 evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.
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.