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Chicken Green Chili with White Beans

Karry Hosford
Yield 6 servings
Our kitchen has found that Anaheim chiles run the gamut from mild to fairly hot.

Ingredients

  • 6 Anaheim chiles
  • 1 tablespoon peanut oil
  • 3 chicken leg quarters, skinned (about 1 3/4 pounds)
  • 1 3/4 cups chopped onion
  • 4 garlic cloves, minced
  • 4 cups fat-free, less-sodium chicken broth
  • 2 cups water, divided
  • 1 1/2 teaspoons ground cumin
  • 1 (15.5-ounce) can cannellini beans (such as Goya) or other white beans, rinsed and drained
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons reduced-fat sour cream
  • 6 lime slices

Nutrition Information

  • calories 248
  • caloriesfromfat 20 %
  • fat 5.6 g
  • satfat 1.5 g
  • monofat 1.9 g
  • polyfat 1.4 g
  • protein 19.1 g
  • carbohydrate 25.1 g
  • fiber 4.8 g
  • cholesterol 45 mg
  • iron 3.2 mg
  • sodium 903 mg
  • calcium 87 mg

How to Make It

  1. Preheat broiler.

  2. Cut chiles in half; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.

  3. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic, and sauté 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done. Remove chicken; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones. Add chicken to pan; stir in chopped chiles and beans.

  4. Combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Stir in salt. Spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream. Serve with lime slices.