Ingredients:
1 cup onions, chopped
1 cup celery, chopped
2 cloves garlic, minced
1 tablespoon reduced-calorie margarine
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2 cups water, hot
2 cups skim milk
1/4 teaspoon chili powder
1/8 teaspoon red peppers, 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:
In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender.
Add flour; stir well.
Dissolve bouillon in hot water.
Gradually add bouillon, milk, chili powder and pepper to mixture and stir well.
Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
Stir in chiles and microwave at High for 1 minute. Stir well before serving.
To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately.
Makes 6 (1-cup) servings Makes 4 servings.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.