Karry Hosford
6 servings

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

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

illinicheme's Review

August 19, 2014
Bland. More of a soup than a chili, consistency-wise. Didn't taste bad (especially dressed up with cheese and sour cream), but not really worth the effort. I'll keep looking for a better recipe.

LouisePearl's Review

February 19, 2014
This is very good, but we jazzed it up a little more. We added tomatillo salsa, chile powder, and a can of hominy. Delicious and soothing on a winter day!

10daggetts's Review

October 07, 2013
this was exactly what i have been looking for.. super simple and totally delicious!

my2jlove's Review

August 19, 2013

katemeadows's Review

February 26, 2013

GennyneWalker's Review

November 18, 2012
Mild yet flavorful and easy to make. Don't be afraid to add a little extra seasoning, salt or chili, depending on your taste. Recipe as is was mild enough for my 3 year old.

J9Meyer's Review

November 08, 2012
I did not like this recipe. It lacked in flavor. I used masa harina instead of flour for more flavor, added one more chili, and made pinto beans instead of white. Still. I will likely not make this again.

LisaStankowski's Review

November 03, 2012
I have been making this recipe for family and friends for years now. It is a great, solid choice and a wonderful change from a traditional recipe. I always put my own twist to it, but it is a great place to start!

cnowmos's Review

September 09, 2012
This recipe was good, with a few additions: 1. Used a combination of jalapenos and anaheims 2. Cooked the chicken in its skin, then removed the skin when the chicken was cut up. 2. Used a total of about 4 tsps of cumin--added about 2 tsp when the onions were nearly done cooking, to roast the spice in the pot, before the liquid was added. (IMHO, this is the best way to get a flavorful chili.) Then I added an additional 2 tsp near the end of cooking, when the flour slurry was added. 3. Added the juice of a lime to the pot near the end, rather than just serving it with limes. 4. Added about 1/4 c fat-free Greek yogurt a few minutes after the flour was added, gave it a creamier consistency. 5. Added an extra can of beans and cilantro, as others have suggested. 6. Served it with shredded Cheddar cheese. Also, I don't think my chicken broth was low sodium--I used some stock I had left over from when I roasted a chicken, and for the rest I used boullion. I just salted it at the end to taste.

Jenicus's Review

April 16, 2012
This recipe was very boring. No flavor or spice. Definitely won't make again.