Wild Rice Chicken Cheesesteak Soup

Shannon Kohn, Simpsonville, SC
2017 Wild Rice Recipe Contest Finalist

2 tbsp canola oil
2 Gold’n Plump® Boneless Skinless Chicken Breast Fillets, cut into thin strips
½ cup each: chopped red, yellow, and green peppers
1 cup chopped onion
1 tsp minced garlic
4 cups chicken broth
½ tsp salt
1 box (8 oz) Crystal Farms® Original Cream Cheese, cubed
1 bag (8 oz) Crystal Farms® Shredded Monterey Jack Cheese
3 cups cooked wild rice
1 jar (6 oz) Green Giant® Sliced Mushrooms, drained

In large saucepan, sauté chicken, peppers, onion and garlic in oil until chicken is cooked through. Add broth and salt; bring to a boil. Reduce heat; whisk in cream cheese. Gradually stir in shredded cheese until melted. Add wild rice and mushrooms; heat through.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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