![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jRSFTBPN5zmWdfJzq7-_meCS4ig=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/990887-c0f9e3a2583946db85fb124981729e8f.jpg)
Ingredients
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1 tablespoon olive oil
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½ cup chopped onion
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½ cup thinly sliced celery
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1 (10.75 ounce) can low-sodium cream of chicken soup
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1 cup low-sodium chicken broth
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1 cup cooked wild rice
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1 cup canned, sliced carrots, drained
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2 (3 ounce) cans premium chunk chicken breast in water, drained
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½ teaspoon chili powder
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½ teaspoon ground cumin
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1 pinch Pinch ground chipotle chile
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1 cup shredded Pepper Jack cheese, divided
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⅓ cup whipping cream
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3 tablespoons chopped cilantro
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2 sprigs Cilantro sprigs for garnish
Directions
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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.
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Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally.
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Reduce heat and simmer 10 minutes to blend flavors; stir in cream and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.
Nutrition Facts (per serving)
285 | Calories |
19g | Fat |
11g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 285 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 8g | 41% |
Cholesterol 62mg | 21% |
Sodium 680mg | 30% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 2g | |
Protein 14g | 28% |
Vitamin C 4mg | 4% |
Calcium 154mg | 12% |
Iron 1mg | 6% |
Potassium 208mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.