Busters Recipes

Creamy Green Chile Soup
4 servings

1 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon reduced calorie margarine
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2 cups hot water
2 cups skim milk
1/4 teaspoon chili powder
1/8 teaspoon ground red pepper
2 4 oz. cans chopped green chilies, drained
8 ounces roasted anaheim chilies, chopped
1 1/2 ounces reduced-fat cheddar cheese
In a 3 quart casserole combine onion, celery, garlic and margarine and cover
with heavy-duty plastic wrap. Microwave at 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 at High for 8 to 10 minutes or until slightly
thickened, stirring every 3 minutes. Stir in chiles and microwave at 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

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