Chicken Green Chili with White Beans

Karry Hosford

Our kitchen has found that Anaheim chiles run the gamut from mild to fairly hot.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 20%
  • Fat: 5.6g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 19.1g
  • Carbohydrate: 25.1g
  • Fiber: 4.8g
  • Cholesterol: 45mg
  • Iron: 3.2mg
  • Sodium: 903mg
  • Calcium: 87mg

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

Preparation

  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.
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