Chicken Cilantro Bisque (low fat)
From The American Institute for Cancer Research

2 medium boneless, skinless chicken breast halves, cut into chunks
2 1/2 cups chicken broth
1/2 cup chopped cilantro leaves
1/2 cup sliced green onions
1/4 cup sliced celery
1 large garlic clove, minced
1/2 tsp. ground cumin
1/3 cup all-purpose flour
1 1/2 cups evaporated skim milk
freshly ground pepper, to taste
diced tomatoes, onions and green bell peppers as garnish (optional)

In a large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil; reduce heat, cover and simmer gently for 15 minutes. Pour into a blender or food processor container and add flour. Cover and blend, starting at low speed, until the mixture is smooth. Pour it back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens slightly. Remove the pan from the heat and gradually stir in the evaporated skim milk. Reheat just to serving temperature. Season the bisque with pepper to taste. Garnish with tomatoes, onions and green pepper, if desired.

Each of the 4 one cup-servings contains 213 calories and 3 grams of fat.