Chicken and chili soup

7 Servings

Ingredients

Quantity Ingredient
1 teaspoon Margarine -- * see note
1 medium Onion -- finely chopped
1 large Garlic clove -- minced
1 large Celery stalk -- diced
4½ cup Chicken stock -- defatted
¾ cup Skinless boneless chicken
Breast -- cooked and cubed
1 can Green chiles -- ** see note
1½ cup Cauliflower flowerets --
Chopped
1 cup Kidney beans, canned --
Drained
2 tablespoons Cornstarch
1 cup Cheddar cheese, lowfat --
Grated
¼ cup Cold water

Directions

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. Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is crisp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. Add 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 gently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in refrigerator 1-2 days.

Recipe By : Skinny Soups

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