1. In a 3 quart casserole combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. 2. Microwave at High for 3 to 4 minutes or until vegetables are crisp-tender. 3. Add flour; stir well. 4. Dissolve bouillon in hot water. 5. Gradually add bouillon, milk, chili powder and pepper to mixture and stir well. 6. Microwave at High for 8 to 10 minutes or until slightly thickened, stirring every 3 minutes. 7. Stir in chiles and microwave at High for 1 minute. Stir well before serving. 8. To Serve: Ladle soup into individual serving bowl and top each bowl with 1 tablespoon cheese. Serve immediately. 9. Makes 6 (1-cup) servings Makes 4 servings. ---------------------------------------------------------------------------
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