- 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
- 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.