Wednesday, March 3, 2010

Green Chili Soup with Spicy Baked Wontons

This was super yummy, especially with the wontons. The wontons were a little much for my 4 year old. My two year old however horked them down.Green Chili Soup with Spicy Baked Wontons

From: Treasury of Cooking Healthy

1/2 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. onion powder
1 tsp. vegetable oil
12 wonton skins
1 Tbs. margarine
1 leek (white part only), thinly sliced
1 cup celery, chopped
2 cloves garlic, minced
1/2 can chicken broth (for vegetarian version, substitute vegetable broth)
1 cup water
2 (4 oz.) cans diced green chilies, drained and rinsed
2 cups skim milk
3 Tbs. flour
1/2 tsp. ground cumin

Preheat oven to 375 degrees. In a small bowl, combine chili powder, garlic powder and onion powder. stir in 1 tsp. water and oil.

Cut wonton skins in half diagonally and place on a large cookie sheet. Brush wontons with chili powder mixture. Bake for 5-6 minutes or until crisp. Cool completely on a wire rack.

Heat margarine in a medium saucepan. Add leek, celery, garlic; cook for 4 minutes or until softened, stirring occasionally. Stir in chicken broth, 1 tsp. water and chilies. Heat to boiling.

Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes.

Ladle into bowls and serve with wontons. Garnish with fresh cilantro if desired.

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