Free Recipe Chicken and Chili Soup

Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 7

Ingredients for Chicken and Chili Soup Recipe

1 ts Margarine — * see note
1 md Onion — finely chopped
1 lg Garlic clove — minced
1 lg Celery stalk — diced
4-1/2 c Chicken stock — defatted
3/4 c Skinless boneless chicken
Breast — cooked and cubed
1 cn Green chiles — ** see note
1-1/2 c Cauliflower flowerets —
1 c Kidney beans, canned —
2 tb Cornstarch
1 c Cheddar cheese, lowfat —
1/4 c Cold water

Chicken and Chili Soup 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. Recipe By : Skinny Soups File

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