Southwest Chicken & Wild Rice Soup

By shelliec

mount Per Serving Calories: 330 | Total Fat: 19.3g | Cholesterol: 62mg

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup thinly sliced celery
• 1 (10.75 ounce) can cream of chicken soup
• 1 cup chicken broth
• 1 cup cooked wild rice
• 1 cup sliced carrots (microwave in water 4 minutes)
• 1 (12 oz.) can chunk chicken breast in water, drained
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup shredded Pepper Jack cheese, divided
• 1/3 cup whipping cream
• 3 tablespoons chopped cilantro
• Cilantro sprigs for garnish

Preparation

Step 1

In a large saucepan, heat oil over medium-high heat; add onion, carrots and celery. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth.

Add rice, carrots, chicken, chili powder, cumin 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.