*  Exported from  MasterCook  *
 
                           Chicken And Chili Soup
 
 Recipe By     : Skinny Soups
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      teaspoon      margarine -- * see note
    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           skinless boneless chicken breast -- cooked and cubed
    1      can           green chiles -- ** see note
    1 1/2  cups          cauliflower flowerets -- chopped
    1      cup           kidney beans -- canned, drained
    2      tablespoons   cornstarch
    1      cup           cheddar cheese -- lowfat, grated
      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.  B
 ring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri
 sp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water.  A
 dd 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 g
 ently simmering soup 2-3 minutes more.  Do NOT allow it to come to a full boil.
  Keeps in refrigerator 1-2 days.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
 
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 NOTES : * non-diet tub-style ** 4 ounce can chopped, rinsed and drained