Chicken And Chili Soup

* Exported from MasterCook *

Chicken And Chili Soup

Recipe By : Skinny Soups
Serving Size : 7 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine -- * see note
1 medium onion -- finely chopped
1 large garlic clove -- minced
1 large celery stalk -- diced
4 1/2 cups chicken stock -- defatted
3/4 cup skinless boneless chicken breast -- cooked and cubed
1 can green chiles -- ** see note
1 1/2 cups cauliflower flowerets -- chopped
1 cup kidney beans -- canned, drained
2 tablespoons cornstarch
1 cup cheddar cheese -- lowfat, grated
1/4 cup cold water

In a medium sized saucepan melt margarine over medium heat. Add onion, garlic,
celery and 3 tablespoons of broth. Cook, stirring frequently, until onion is
tender (4-5 minutes). If too much liquid evaporates, add a little more broth.
Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans. B
ring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri
sp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. A
dd mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes.
Lower heat so that soup simmers gently. In 2 or 3 batches, add cheese to soup
, stirring well after each batch. Stir until cheese melts. Continue to stir g
ently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil.
Keeps in refrigerator 1-2 days.

Busted by Christopher E. Eaves <cea260@airmail.net>


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NOTES : * non-diet tub-style ** 4 ounce can chopped, rinsed and drained