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

family favorite using New Mexican roasted chili peppers

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

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

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

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

Chate64's Review

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

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

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

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

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

August 19, 2013