Ingredients for Low Fat Creamy Green Chile Soup High Fiber
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- Reduced Calorie Margarine
- All Purpose Flour
- Chicken Bouillon Granule
- Water
- Skim Milk
- 1 teaspoon chili powder
- Red Pepper
- Green Chilies
- Anaheim Chilies
- Low Fat Cheddar Cheese
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How to Make Low Fat Creamy Green Chile Soup High Fiber
- In a 3-quart casserole dish, combine the chopped onion, celery, minced garlic, and 1 tablespoon of margarine. Cover with heavy-duty plastic wrap.
- Microwave on high for 3-4 minutes, or until the vegetables are crisp-tender.
- Stir in 2 tablespoons of all-purpose flour and mix well to combine.
- In a separate bowl, dissolve 1 cup of low-sodium vegetable bouillon in 1 cup of hot water.
- Gradually add the bouillon mixture, 2 cups of low-fat milk, 1 teaspoon of chili powder, and 1/2 teaspoon of black pepper to the casserole dish. Stir well to combine.
- Microwave on high for 8-10 minutes, or until the soup has slightly thickened, stirring every 3 minutes.
- Stir in 1 (10 ounce) can of undrained diced green chiles and microwave on high for 1 minute.
- Stir well before serving.
- To serve: Ladle the soup into individual bowls. Top each bowl with 1 tablespoon of shredded low-fat cheese (optional).
- Serve immediately. Makes 4 servings.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
32g
Fat
6g
Carbs
9g