Chicken and Chili Soup Recipe

Name: Chicken and Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

785

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon margarine * see note, 1 medium onions finely, 1 clove garlic minced, 1 stalk celery diced, and more.

Yes, Chicken and Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chili Soup

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