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Chicken and Chili Soup















Trans-fat Free


1 teaspoon margarine
* see note
1 medium onions
1 clove garlic
1 stalk celery
4 ½ cups chicken broth
¾ cup chicken breast halves, boneless, skinless
cooked and cubed
1 can green chili peppers
green, **see note
1 ½ cups cauliflower florets
1 cup red kidney beans
canned, drained
2 tablespoons cornstarch
1 cup cheddar cheese
lowfat, grated
¼ cup water


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 474g (16.7 oz)
Amount per Serving
Calories 35938% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 935mg 39%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 53g
Vitamin A 8% Vitamin C 55%
Calcium 27% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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