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Southwestern Cauliflower Soup Light

1 teaspoon olive oil -- or more
8 ounces Chopped Onions
2 14.5 oz cans defatted chicken broth
3/4 pound cauliflower flowerets (3 to 3 1/2 cup pieces)
1/4 cup all-purpose flour
1 1/2 cups shredded Jalapeno Jack Cheese (LF)
4 tablespoons chopped fresh cilantro

Heat oil in soup pot on LOW. Add onions; cook, covered, 5 min.

Add 3 cups broth and bring to boil. Add cauliflower; return to simmer. Cook approx 6 min until tender.

Whisk together flour and remaining broth; stir into soup. Bring back to simmer; cook 2 to 3 min until thickened, stirring occasionally.

Remove from heat. Stir in cheese until melted. Sprinkle cilantro over individual servings.

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