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Chicken and Chili Soup

RecipeSource: Chicken And Chili Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Chicken And Chili Soup Recipe By : Skinny Soups Serving Size : 7 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon margarine -- * see note 1 medium onion -- finely chopped 1 large garlic clove -- minced 1 large celery stalk -- diced 4 1/2 cups chicken stock -- defatted 3/4 cup skinless boneless chicken breast -- cooked and cubed 1 can green chiles -- ** see note 1 1/2 cups cauliflower flowerets -- chopped 1 cup kidney beans -- canned, drained 2 tablespoons cornstarch 1 cup cheddar cheese -- lowfat, grated 1/4 cup cold water 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. B ring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri sp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. A dd 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 g ently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in refrigerator 1-2 days. Busted by Christopher E. Eaves <[email protected]> - - - - - - - - - - - - - - - - - - NOTES : * non-diet tub-style ** 4 ounce can chopped, rinsed and drained

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