Chicken and Chili Soup

• 1 teaspoon margarine * see note
• 1 medium onions finely
• 1 clove garlic minced
• 1 stalk celery diced
• 4 1/2 cups chicken broth defatted
• 3/4 cup chicken breast halves, boneless, skinless cooked and cubed
• 1 can green chili peppers green, **see note
• 1 1/2 cups cauliflower florets chopped
• 1 cup red kidney beans canned, drained
• 2 tablespoons cornstarch
• 1 cup cheddar cheese lowfat, grated
• 1/4 cup water cold

1. In a medium sized saucepan melt margarine over medium heat.
2. Add onion, garlic, celery and 3 tablespoons of broth.
3. Cook, stirring frequently, until onion is tender (4-5 minutes).
4. If too much liquid evaporates, add a little more broth.
5. Add remaining broth, cooked chicken, chilies, cauliflower, and kidney beans.
6. Bring mixture to a boil, cover, and simmer about 10 minutes (until celery is cri sp-tender).
7. Meanwhile, in a small bowl or cup, combine cornstarch and water.
8. Add mixture to broth and cook, stirring until it thickens, about 1 to 2 minutes.
9. Lower heat so that soup simmers gently.
10. In 2 or 3 batches, add cheese to soup, stirring well after each batch.
11. Stir until cheese melts.
12. Continue to stir gently simmering soup 2 to 3 minutes more.
13. Do NOT allow it to come to a full boil.
14. Keeps in refrigerator 1 to 2 days.

margarine, onions, garlic, celery, chicken broth, chicken breast halves, green chili peppers, cauliflower, red kidney beans, cornstarch, cheddar cheese, water cold

Taken from recipeland.com/recipe/v/chicken-chili-soup-23279 (may not work)