Creamy Green Chile Soup
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Reduced calorie margarine||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Chicken flavored bouillon granules||1 Teaspoon|
|Hot water||2 Cup (32 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Chili powder||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Canned chopped green chiles||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Shredded cheese||1 1⁄4 Ounce (1/4 Cup Plus 2 Tablespoons)|
Combine onion, celery, garlic, and margarine in a 3-quart casserole.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes or until crisp-tender.
Add flour; stir well.
Dissolve bouillon granules in hot water.
Gradually add bouillon, milk, chili powder, and pepper to mixture, stirring well.
Microwave at HIGH for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
Stir in chiles, and micro-wave at HIGH for 1 minute.
Stir well before serving.