Green Chile Soup

Ingredients

• 1/2 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 teaspoon water
• 1 teaspoon vegetable oil
• 12 fresh or frozen, thawed wanton skins
• 1 tablespoon butter
• 1 leek (white part only), thinly sliced
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1/2 (7 ounce) can chicken broth
• 1 cup water
• 2 (4 ounce) cans chopped green chiles, drained and rinsed
• 2 cups milk
• 8 tablespoons all-purpose flour
• 1/2 teaspoon ground cumin

Instructions

1. Heat oven to 375 degrees F.
2. In a small bowl, combine chili powder, garlic powder and onion powder. Stir in 1 teaspoon each water and oil.
3. Cut wonton skins in half diagonally and place on large ungreased baking sheet. Brush wontons with chili powder mixture. Bake for 5 to 6 minutes or until crisp.
4. Cool completely on wire rack.
5. Heat butter in medium saucepan over medium-high heat. Add leek, celery and garlic; cook 4 minutes or until softened, stirring occasionally.
6. Stir in chicken broth, 1 cup water and chiles. Heat to a boil.
7. Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes.
8. Ladle into individual soup bowls. Serve with seasoned wontons.
9. Garnish with fresh cilantro, if desired.

Serves 4.