Low-Fat Creamy Green Chile Soup (High Fiber)

• Ready In: 20 mins
• Serves: 4
• Yields: 6 cups

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. In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
2. Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender.
3. Add flour; stir well.
4. Dissolve bouillon in hot water.
5. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well.
6. Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
7. Stir in chiles and microwave at High for 1 minute. Stir well before serving.
8. To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately.
9. Makes 6 (1-cup) servings Makes 4 servings.