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

Preheat oven to 375 degrees F.

In a small bowl, combine chili powder, garlic powder and onion powder, Stir in 1 teaspoon each water and oil.

Cut wonton skins in half diagonally and place on large ungreased baking sheet. Brush wontons with chili powder mixture. Bake 5 to 6 minutes or until crisp. Cool completely on wire rack.

Heat butter in medium saucepan over medium-high heat. Add leek, celery and garlic; cook 4 minutes or until softened, stirring occasionally. Stir in chicken broth, 1 cup water and chiles. Heat to a boil.

Whisk together milk, flour and cumin until smooth. Add milk mixture to saucepan and cook until thickened, stirring constantly, about 4 minutes. Ladle into individual soup bowls. Serve with seasoned wontons. Garnish with fresh cilantro, if desired.

Serves 4.