This recipe was a total hit in my book!! I couldn’t find Anaheim chiles (ack!) so I bought poblanos. Delish! This soup was not spicy at all (I cleaned the seeds/ribs out of the peppers very carefully), but it was very flavorful. It was the PERFECT consistency/texture. The soft beans and the soft chicken with a swirl of the creamy sour cream = heaven in my mouth!!! I can’t wait to eat these leftovers! (and if you’re dairy free, no worries, the soup is still awesome without the sour cream!)
PS: I used olive oil instead of peanut oil. I wanted the baby to be able to eat some of this. It was fine. So if you don’t have any peanut oil, just use what’s on hand!
Yield: 6 servings
Source: Cooking Light Magazine, October 2004
Our kitchen has found that Anaheim chiles run the gamut from mild to fairly hot.
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
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.
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.
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.
CALORIES 248 (20% from fat); FAT 5.6g (sat 1.5g,mono 1.9g,poly 1.4g); IRON 3.2mg; CHOLESTEROL 45mg; CALCIUM 87mg; CARBOHYDRATE 25.1g; SODIUM 903mg; PROTEIN 19.1g; FIBER 4.8g