Rating: 3.5 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3

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

Lorrie Hulston Corvin
Recipe by Cooking Light October 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

248 calories; calories from fat 20%; fat 5.6g; saturated fat 1.5g; mono fat 1.9g; poly fat 1.4g; protein 19.1g; carbohydrates 25.1g; fiber 4.8g; cholesterol 45mg; iron 3.2mg; sodium 903mg; calcium 87mg.
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