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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.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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