* Exported from MasterCook * Chicken And Chili Soup Recipe By : Skinny Soups Serving Size : 7 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ts Margarine * see note 1 md Onion -- finely chopped 1 cl Garlic -- minced 1 lg Celery rib -- diced 4 1/2 c Chicken stock -- defatted 3/4 c Chicken breast -- skinless, - boneless, cooked, cubed 4 oz Can chopped green chiles -- - drained, rinsed 1 1/2 c Cauliflower flowerets -- - chopped 1 c Can kidney beans -- drained 2 tb Corn starch 1 c Lowfat cheddar cheese -- - grated 1/4 c Water -- cold * non-diet tub-style In a medium sized saucepan melt margarine over medium heat. Add onion, garlic, celery, and 3 tb of broth. Cook, stirring frequently, until onion is tender (4 to 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 corn starch 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 to 3 minutes more. Do not allow it to come to a full boil. Keeps in refrigerator 1 to 2 days. Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -