Recipe

Smoky Southwest Chicken and Wild Rice Soup

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, sliced carrots, drained
  • 2 cans (3 ounces each) premium chunck chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin 
  • Pinch ground chipotle chili 
  • 1 cup shredded, pepper jack cheese, divided
  • 1/3 cup evaporated fat-free canned milk or heavy-cream
  • 3 tablespoons chopped cilantro
  • Cilantro sprigs for garnish