Chicken & Chili Soup

Directions

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 cri sp-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 to 3 minutes more.

Do NOT allow it to come to a full boil.

Keeps in refrigerator 1 to 2 days.