Chicken Green Chili with White Beans

Our kitchen has found that Anaheim chiles run the gamut from mild to fairly hot.

Yield: 6 servings

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

248 (20% from fat)

Fat:

5.6g (sat 1.5g,mono 1.9g,poly 1.4g)

Protein:

19.1g

Carbohydrate:

25.1g

Fiber:

4.8g

Cholesterol:

45mg

Iron:

3.2mg

Sodium:

903mg

Calcium:

87mg