Nutrition Information (per serving)
1 cup chopped onions
1 cup chopped celery
1½ Tbsp minced garlic
1 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups chicken stock
2 cups low-fat milk
¼ tsp chili powder
Pinch red pepper flakes
1 cup canned diced green chilies
4 Tbsp shredded low-fat Monterey Jack cheese
- In a sauté pan, sauté onions, celery and garlic in butter until onions are translucent. Remove from heat and stir in flour.
- In a saucepan, heat chicken stock, milk, chili powder and pepper flakes on medium heat until very hot. Add onion mixture and whisk for 5 minutes until mixture thickens slightly. Stir in chilies and heat for one minute.
- Ladle ¾ cup soup into each bowl and garnish with 2 teaspoons shredded cheese.