Wild Rice Chicken Cheesesteak Soup

Wild Rice Chicken Cheesesteak Soup

(6-8 servings)

Ingredients:

2 tbsp. Canola Oil

12 oz. Boneless Skinless Chicken Breast

1½ cups Mixed Color Bell Peppers, chopped

1 cup Yellow Onion, chopped

1 clove Fresh Garlic, minced

4 cups Chicken Broth

½ tsp. Salt

8 oz. Cream Cheese, cubed

8 oz. Monterey Jack Cheese, shredded

3 cups Cooked Wild Rice

6 oz. jar Sliced Mushrooms, drained

Directions:

Cut chicken breasts into thin strips not more than 2 inches long.  In a Dutch oven over medium heat, warm oil.  Sauté the chicken strips along with peppers, onion and garlic until chicken is done.  Next, add the chicken broth and salt bringing to a boil.  Reduce heat to medium-low and whisk in the cream cheese.  Gradually stir in the shredded cheese until melted.  Add the wild rice and mushrooms to the mixture and heat through before serving.

Note:               You could use boneless skinless chicken thighs, if you prefer.

Note:               Follow the directions on the package of wild rice or check the blog post “Minnesota Wild Rice, Try It” for directions.

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