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


In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour; stir well. Dissolve bouillon in hot water. 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. Stir in chiles and microwave on High for 1 minute. Stir well before serving.

To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately. Makes 6 (1-cup) servings.

Per Serving: 94 Calories, 2.7 g. Fat, 2 mg. Cholesterol, and 282 mg. Sodium.