Low-Fat Creamy Green Chile Soup (High Fiber)

Ingredients

• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon reduced-calorie margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granule
• 2 cups water, hot
• 2 cups skim milk
• 1/4 teaspoon chili powder
• 1/8 teaspoon red pepper, 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

1. 1

   In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.

2. 2

   Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender.

3. 3

   Add flour; stir well.

4. 4

   Dissolve bouillon in hot water.

5. 5

   Gradually add bouillon, milk, chili powder and pepper to mixture and stir well.

6. 6

   Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.

7. 7

   Stir in chiles and microwave at High for 1 minute. Stir well before serving.

8. 8

   To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately.

9. 9

   Makes 6 (1-cup) servings Makes 4 servings.