Recipe - Chicken And Chili Soup

1 teaspoon Margarine * see note
1 md Onion finely chopped
1 lg Garlic clove minced
1 lg Celery stalk minced
4 One half cup Chicken stock defatted
Three fourths cup Skinless boneless chicken
Breast cooked and cubed
1 cn Green chiles ** see note
1 One half cup Cauliflower flowerets
Chopped
1 cup Kidney beans, canned
Drained
2 tablespoon Cornstarch
1 cup Cheddar cheese, lowfat
Grated
One fourth 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 (45 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 crisptender). 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 23 minutes more. Do NOT allow it to come to a full boil. Keeps in
refrigerator 12 days.

Recipe By : Skinny Soups

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip