Chicken and Chili Soup

Course : Chicken
Serves: 7
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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 florets -- chopped
1 cup kidney beans, canned -- drained
2 tablespoons cornstarch
1 cup cheddar cheese, lowfat -- grated
1/4 cup cold water

Preparation / Directions:

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.

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