Low-Fat Creamy Green Chile Soup (High Fiber)

• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon reduced-calorie margarine
• 3 tablespoons all-purpose flour
• 1 teaspoon chicken bouillon granule
• 2 cups water, hot
• 2 cups skim milk
• 14 teaspoon chili powder
• 18 teaspoon red pepper, ground
• 2 (4 ounce) cans green chilies, chopped, drained
• 8 ounces anaheim chilies, chopped and roasted
• 1 12 ounces low-fat cheddar cheese

1. In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap.
2. Microwave at 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.
6. Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
7. Stir in chiles and microwave at High for 1 minute.
8. Stir well before serving.
9. To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese.
10. Serve immediately.
11. Makes 6 (1-cup) servings Makes 4 servings.

onion, celery, garlic, margarine, allpurpose, chicken bouillon granule, water, milk, chili powder, red pepper, green chilies, anaheim chilies, cheddar cheese

Taken from www.food.com/recipe/low-fat-creamy-green-chile-soup-high-fiber-4408 (may not work)