Creamy Green Chile Soup - cooking recipe

Ingredients

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

Preparation

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.