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Low Fat Creamy Green Chile Soup (high fiber)
1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon reduced calorie margarine
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2 cups hot water
2 cups skim milk
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
2 4 oz. cans chopped green chilies, drained
8 ounces roasted anaheim chilies, chopped
1 1/2 ounces reduced-fat cheddar cheese
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
Calories....176....Fat....4 g....Carbs....24 g....Fiber....3 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
