Chicken And Chili Soup
Serving Size 7 1 teaspoon margarine* 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 boneless skinless chicken breast -- cooked and cubed 1 can green chiles** 1 1/2 cups cauliflower flowerets -- chopped 1 cup kidney beans -- canned 2 tablespoons cornstarch 1 cup cheddar cheese -- lowfat 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. 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. Smiles from the LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
