Karry Hosford
Yield
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

family favorite using New Mexican roasted chili peppers

jessimmbb
October 23, 2017
Interesting that anyone thought this is bland! I use roasted New Mexican chilies and find it fabulous! Sometimes I use pork, chicken breast or skinless boneless thighs. They all work beautifully. We like it HOT and this recipe a family favorite I make regularly. And it freezes well too.

cnowmos's Review

Moniac
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.

jyogam's Review

LisaStankowski
December 29, 2008
I used two 7 oz. cans of green chili instead of roasting the chili myself. I also added an extra can of beans. We really loved this recipe. I will make this again.

Jenicus's Review

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

Chate64's Review

Jenicus
January 19, 2010
This was a great starter recipe. I didn't have any homemade stock on hand, so I used canned. I think you really have to watch what kind of stock you use. We found it to be a bit bland and half-way through eating it, I was adding a poblano and a jalapeno to give it a more green chili taste. I made everything the night before up to adding the beans and let the flavors blend overnight. Definitely don't skip on the chili! I would make it again with a few more peppers and a homemade or richer chicken stock.

illinicheme's Review

mamita
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.

LisaStankowski's Review

J9Meyer
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!

AnnaBellaBoom's Review

Chate64
November 28, 2010
This was horrible! More like chicken and beans floating in a thick, slimy gravy than chili. Not much flavor, either. I tried to save it by mixing in tomatillos, black beans, an entire bunch of chopped cilantro, spices, etc. Still ended up throwing out almost the entire pot. What a waste. There's another white-bean-chicken-chili recipe from CL that is MUCH better.

ltahri's Review

elenaash
November 10, 2010
Yummy! I changed the recipe slightly, I used canned green chiles, chicken breast and I added some white rice to fill it out a little. Also, I had some leftover corn taco shells which I crushed and sprinkled on top to go along with cilantro and light sour cream.

my2jlove's Review

TheRealKatie
August 19, 2013
N/A