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Chicken and Chilies Soup Recipe

Chicken and Chilies Soup Recipe

6 servings



1 each: finely chopped medium onion, rib celery, garlic clove

1 teaspoon margarine or butter

1 quart fat-free chicken broth

3/4 cup cubed skinless cooked chicken breast

1 can chopped green chilies, drained

1 1/2 cups small cauliflower florets

1 cup cooked kidney beans

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup each: shredded mild Cheddar cheese and fat-free Cheddar cheese

Chopped chives, as garnish


Saute onion, celery, and garlic, in margarine in large saucepan until onion is tender about 5 minutes. Add chicken broth, chicken, chilies, cauliflower, and beans, heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat soup to boiling, stir in combined cornstarch and water. Boil, stirring, until thickened, about 1 minute. Reduce heat to low, add cheeses, stirring until melted. Sprinkle each serving with chives.

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