Yield: 7 Servings
| Measure | 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 br |
| 1 can | Green chiles; ** see note |
| 1½ cup | Cauliflower flowerets; chopp |
| 1 cup | Kidney beans, canned; draine |
| 2 tablespoons | Cornstarch |
| 1 cup | Cheddar cheese, lowfat; grat |
| ¼ cup | Cold water |
Recipe by: Skinny Soups In a medium sized saucepan melt margarine over medium heat. Add onion, gar Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans Meanwhile, in a small bowl or cup, combine cornstarch and water. Add mixtu In 2 or 3 batches, add cheese to soup, stirring well after each batch. Sti Keeps in refrigerator 1-2 days.