Creamy Green Chile Soup Recipe

Summary

CuisineCourse
MethodVegetarian

Ingredients

 Chopped onion1 Cup (16 tbs)
 Chopped celery1 Cup (16 tbs), chopped
 Garlic2 Clove (10 gm), minced
 Reduced calorie margarine1 Tablespoon
 All purpose flour3 Tablespoon
 Chicken flavored bouillon granules1 Teaspoon
 Hot water2 Cup (32 tbs)
 Skim milk2 Cup (32 tbs)
 Chili powder1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Canned chopped green chiles8 Ounce, drained (2 Cans, 4 Ounce Each)
 Shredded cheese1 1⁄4 Ounce (1/4 Cup Plus 2 Tablespoons)

Nutrition Facts

Serving size: Complete recipe

Calories 698 Calories from Fat 162

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 7.9 g39.3%

Trans Fat 0 g

Cholesterol 40.5 mg

Sodium 3740.2 mg155.8%

Total Carbohydrates 97 g32.4%

Dietary Fiber 9.7 g38.6%

Sugars 42.2 g

Protein 40 g79.4%

Vitamin A 575.9% Vitamin C 297.9%

Calcium 111.2% Iron 26.3%

*Based on a 2000 Calorie diet

Directions

Combine onion, celery, garlic, and margarine in a 3-quart casserole.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 3 to 4 minutes or until crisp-tender.
Add flour; stir well.
Dissolve bouillon granules in hot water.
Gradually add bouillon, milk, chili powder, and pepper to mixture, stirring well.
Microwave at HIGH for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes.
Stir in chiles, and micro-wave at HIGH for 1 minute.
Stir well before serving.
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