Smoky Southwest Chicken And Wild Rice Soup

• 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)

1. 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.
2. 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.

olive oil, onion, celery, cream of chicken soup, chicken broth, rice, carrot, chicken breasts, chili powder, ground cumin, ground chipotle chile, pepper, milk, cilantro, cilantro

Taken from www.food.com/recipe/smoky-southwest-chicken-and-wild-rice-soup-439023 (may not work)