Ingredients:

  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

Preparation:

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. Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is crisp-tender). Meanwhile, in a small bowl or cup, combine cornstarch and water. Add 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 gently simmering soup 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in refrigerator 1-2 days.