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 chunk chicken breast in water, drained
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Pinch ground chipotle chile
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)

In a large saucepan, heat oil over medium-high heat; add onion and celery. Sauté, stirring occasionally, for 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. Reduce heat and simmer for 10 minutes to blend flavors, stirring often. Add evaporated milk and chopped cilantro.

Garnish with remaining cheese and sprigs of fresh cilantro.

Submitted by: Canned Food Fan