Title: Chicken and Chili Soup
Categories: Poultry, Soups & ste, Breads, Muffins & r
Yield: 7 Servings

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

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