INGREDIENTS
4 tbsp
extra virgin olive oil
1 cup
finely chopped onion
1 cup
diced celery
1 cup
diced carrots
3 tbsp
minced garlic
3 cups
cooked shredded chicken breast
32 oz
reduced sodium chicken broth
15 oz
can pumpkin puree
1/2 cup
heavy cream
1 1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1/4 tsp
Lawry’s garlic salt
1/4 cup
finely chopped fresh cilantro
1 cup
shredded cheddar cheese