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Chicken Green Chili With White Beans

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“From Cooking Light. Serving size: 1 1/2 c. soup. Per serving: 248 calories, 5.6 g fat, 19.1 g protein, 25.1 g carb, 4.8 g fiber, 45 mg cholesterol. Note: the chicken legs should be chicken thigh-leg quarters but the editing software won't let me say it like that.”
1hr 35mins

Ingredients Nutrition


  1. Preheat the broiler.
  2. Cut each chile in half, discard the seeds and membranes.
  3. Put halves skin side up, on a foil-lined baking sheet; flatten with hand.
  4. Broil 5 minutes or until blackened.
  5. Place in a heavy-duty zip-lock plastic bag and seal.
  6. Let stand 15 minutes.
  7. Peel chiles and discard skin; chop chiles and set aside.
  8. Heat to oil in a large pot over medium-high heat.
  9. Add in chicken, cook 4 minutes on each side or until browned.
  10. Remove chicken from the pot and set aside; add in onion and garlic to the pot; stir/saute 6 minutes or until browned.
  11. Return chicken to the pot; add in broth, 1 1/2 cups water, and cumin; bring to a simmer.
  12. Cook 20 minutes or until chicken is done.
  13. Remove chicken and let cool slightly; remove chicken meat from bones and cut meat into bite-sized pieces (throw away the bones).
  14. Add chicken back to the pot; stir in chopped chiles and beans.
  15. Combine 1/2 cup water and flour, stirring with a whisk to blend.
  16. Stir mixture into chicken mixture; bring to a simmer; cook 15 minutes.
  17. Stir in salt.
  18. Spoon approx 1 1/2 cups soup into individual bowls; top each with 1 1/2 teaspoons sour cream.
  19. Serve with lime slices.

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