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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