• Prep Time:
  • Cooking Time:
  • Serves: 7 Servings

Chicken and Chili Soup

  • Recipe Submitted by on

Category: Breads, Poultry, Quick Breads

 Ingredients List

  • 1 ts Margarine -- * see note
  • 1 md Onion -- finely chopped
  • 1 lg Garlic clove -- minced
  • 1 lg Celery stalk -- diced
  • 4 1/2 c Chicken stock -- defatted
  • 3/4 c Skinless boneless chicken
  • Breast -- cooked and cubed
  • 1 cn Green chiles -- ** see note
  • 1 1/2 c Cauliflower flowerets --
  • Chopped
  • 1 c Kidney beans, canned --
  • Drained
  • 2 tb Cornstarch
  • 1 c Cheddar cheese, lowfat --
  • Grated
  • 1/4 c Cold 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 crisp-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 2-3 minutes more. Do NOT allow it to come to a full boil. Keeps in
refrigerator 1-2 days.

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