Creamy Green Chile Soup
Source of Recipe
Slim Pickin's Recipe Archive
List of Ingredients
1 cup chopped onion
1 cup chopped celery
2 cloves garlic -- minced
1 tablespoon nonfat margarine
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2 cups hot water
2 cups evaporated skim milk
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
2 cans canned mild green chiles -- (4 oz ea) chopped and drained
8 ounces roasted Anaheim chilies -- chopped
1 1/2 ounces nonfat cheddar cheeseRecipe
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 chilies 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. Can be topped with fresh chopped cilantro. Serves 6.
original poster's notes : This delicious soup is quite a surprise, the green chilies have a most wonderful flavor that you just don't expect to find in a cream soup. It's lovely with corn muffins and fresh green salad topped with salsa!
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