Chicken Green Chili With White Beans

Name: Chicken Green Chili With White Beans
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 6 anaheim chilies; 1 tablespoon peanut oil; 3 chicken legs, skinned (about 1 3/4 lb.); 1 3/4 cups chopped onions; 4 garlic cloves, minced; 4 cups fat-free chicken broth; 2 cups water, divided; 1 1/2 teaspoons ground cumin; 1 (15 1/2 ounce) can cannellini beans, rinsed and drained; 3 tablespoons all-purpose flour; 1 teaspoon salt; 3 tablespoons low-fat sour cream; 6 lime slices

Submitted by ratherbeswimmin

"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."

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Ready In:: 1hr 35mins
Ingredients:: 13
Serves:: 6

ingredients

6 anaheim chilies
1 tablespoon peanut oil
3 chicken legs, skinned (about 1 3/4 lb.)
1 ³⁄₄ cups chopped onions
4 garlic cloves, minced
4 cups fat-free chicken broth
2 cups water, divided
1 ¹⁄₂ teaspoons ground cumin
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
3 tablespoons all-purpose flour
1 teaspoon salt
3 tablespoons low-fat sour cream
6 lime slices

directions

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

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Reviews

This turned out more like a soup than a stew, it either needs more chicken and chili's or less broth and water. The taste is wonderful and I did use fresh chilis but I bought boneless skinless thighs. I think next time I will use boneless,skinless chicken breast and about 2 cups less fluid.

Tequila12
I used diced chicken breast and canned anaheim chilis. It turned out great. It surely didn't last long at our house.

Larry Richardson