Low-Fat Creamy Green Chile Soup (High Fiber) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
1 cup onion, chopped |
1 cup celery, chopped |
2 cloves garlic, minced |
1 tablespoon reduced-calorie margarine |
3 tablespoons all-purpose flour |
1 teaspoon chicken bouillon granule |
2 cups water, hot |
2 cups skim milk |
1/4 teaspoon chili powder |
1/8 teaspoon red pepper, ground |
2 (4 ounce) cans green chilies, chopped, drained |
8 ounces anaheim chilies, chopped and roasted |
1 1/2 ounces low-fat cheddar cheese |
Directions:
1. In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
2. Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender.
3. Add flour; stir well.
4. Dissolve bouillon in hot water.
5. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well.
6. Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
7. Stir in chiles and microwave at High for 1 minute. Stir well before serving.
8. To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately.
9. Makes 6 (1-cup) servings Makes 4 servings.
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