The green chilies add extra zip and give the soup its spicy South-of-the-Border flavor.
6 first-course servings (about 1⅓ cups each)
1 each: finely chopped medium onion, rib celery, garlic clove
1 teaspoon margarine or butter
1 quart fat-free chicken broth
¾ cup cubed skinless cooked chicken breast (½-inch)
1 can (4 ounces) chopped green chilies, drained
1½ cups small cauliflower florets
1 cup cooked kidney beans
2 tablespoons cornstarch
¼ cup cold water
½ cup (2 ounces) each: shredded mild Cheddar cheese and fat-free Cheddar cheese
Chopped chives, as garnish
1. Sauté 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.
Per Serving:
Calories: 176
% of calories from fat: 25
Fat (gm): 4.9
Saturated fat (gm): 2.4
Cholesterol (mg): 24.8
Sodium (mg): 341
Protein (gm): 18.2
Carbohydrate (gm): 14
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.0
Meat: 2.0
Fat: 0.0