Chicken And Chili Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Breads, Muffins & r, Poultry, Soups & ste | 7 | Servings | |
INGREDIENTS
| 1 | t | Margarine, * see note |
| 1 | Onion, finely chopped | |
| 1 | Garlic clove, minced | |
| 1 | Celery stalk, diced | |
| 4 1/2 | c | Chicken stock, defatted |
| 3/4 | c | Skinless boneless chicken |
| Breast, cooked and cubed | ||
| 1 | Green chiles, ** see note | |
| 1 1/2 | c | Cauliflower flowerets |
| Chopped | ||
| 1 | c | Kidney beans, canned |
| Drained | ||
| 2 | T | Cornstarch |
| 1 | c | Cheddar cheese, lowfat |
| Grated | ||
| 1/4 | c | Cold water |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 41.9mg
Sodium: 319.8mg
Potassium: 411.4mg
Carbohydrates: 13.4g
Fiber: 4.1g
Sugar: 1.6g
Protein: 19.4g