(12) Chicken Green Chili with White Beans

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!



Chicken Green Chili with White Beans

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

Preheat broiler.

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

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