6 oz. boneless, skinless chicken breasts, cut into chunks
2 1/2 c. low-sodium chicken broth
1/2 c. cilantro leaves
1/2 c. sliced green onions
1/4 c. sliced celery
1 lg. clove garlic, minced
1/2 tsp. ground cumin
1/3 c. all-purpose flour
1 1/2 c. (12 oz. can) undiluted Carnation evaporated skimmed milk
Fresh ground pepper, to taste

In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Heat to boiling; reduce heat and boil gently, covered, for 15 minutes.

Pour soup into blender container. Add flour. Cover and blend, starting at low speed, until smooth. Pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.

Remove from heat. Gradually stir in milk. Reheat just to serving temperature. Do not boil. Season with pepper to taste. Garnish as desired. Makes about 4 servings.