| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Soups & ste, Breads, Muffins & r |
7 |
Servings |
INGREDIENTS
| 1 |
ts |
Margarine — * see note |
| 1 |
md |
Onion — finely chopped |
| 1 |
lg |
Garlic clove — minced |
| 1 |
lg |
Celery stalk — diced |
| 4 1/2 |
c |
Chicken stock — defatted |
| 3/4 |
c |
Skinless boneless chicken |
|
|
Breast — cooked and cubed |
| 1 |
cn |
Green chiles — ** see note |
| 1 1/2 |
c |
Cauliflower flowerets — |
|
|
Chopped |
| 1 |
c |
Kidney beans, canned — |
|
|
Drained |
| 2 |
tb |
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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