• 1 Tbsp. butter
• 1 med onion minced
• 1 sm red bell pepper minced
• 1 sm celery rib minced
• 2 can Cheddar cheese soup - (10 3/4 ounce ea)
• 1 1/2 c. lowfat milk
• 1 1/2 c. beer or possibly ale
• 1 c. shredded Cheddar cheese - (abt 4 ounce)
• 2 c. diced cooked chicken - (abt 1/2 lb)
• 2 tsp Worcestershire sauce

Directions

1. In a large saucepan, heat butter over medium heat. Add in onion, bell pepper and celery and cook, stirring occasionally, till softened, about 5 min.
2. Add in soup, lowfat milk and beer. Bring to a boil, stirring, over medium-high heat. Reduce heat to medium-low and simmer, uncovered, 8 to 10 min to reduce slightly.
3. Remove pan from heat and add in cheese, stirring till melted. Stir in chicken and Worcestershire sauce. Heat gently till hot, about 2 min.
4. This recipe yields 4 servings.