Chicken Green Chili with White Beans

21 Reviews
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Karry Hosford
Yield
6 servings
By Lorrie Hulston Corvin
October 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 248
  • Caloriesfromfat 20%
  • Fat 5.6g
  • Satfat 1.5g
  • Monofat 1.9g
  • Polyfat 1.4g
  • Protein 19.1g
  • Carbohydrate 25.1g
  • Fiber 4.8g
  • Cholesterol 45mg
  • Iron 3.2mg
  • Sodium 903mg
  • Calcium 87mg

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.

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Ratings & Reviews

illinicheme's Review

elenaash
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

TheRealKatie
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

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

my2jlove's Review

ltahri
August 19, 2013
N/A

katemeadows's Review

jessimmbb
February 26, 2013
N/A

GennyneWalker's Review

my2jlove
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

katemeadows
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

wonderwab
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

GennyneWalker
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

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