Creamy Green Chile Soup

• 1 c. chopped onion
• 1 c. chopped celery
• 2 cloves garlic, minced
• 1 Tbsp. reduced-calorie margarine
• 3 Tbsp. all-purpose flour
• 1 tsp. chicken-flavored bouillon granules
• 2 c. hot water
• 2 c. skim milk
• 1/4 tsp. chili powder
• 1/8 tsp. ground red pepper
• 2 (4 oz.) cans chopped green chiles, drained
• 1/4 c. plus 2 Tbsp. (1 1/2 oz.) shredded 40% less-fat Cheddar cheese

1. In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
2. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender.
3. Add flour; stir well.
4. Dissolve bouillon in hot water.
5. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well. Microwave on High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
6. Stir in chiles and microwave on High for 1 minute.
7. Stir well before serving.

onion, celery, garlic, margarine, flour, chickenflavored bouillon granules, water, milk, chili powder, ground red pepper, green chiles, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320 (may not work)