Chicken Green Chili With White Beans Recipe

Name: Chicken Green Chili With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat broiler.
2
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.
3
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 saute 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.
4
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.

881

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Anaheim chiles, 1 tablespoon peanut oil, 3 chicken leg quarters, skinned (about 1 3/4 pounds), 1 3/4 cups chopped onion, and more.

Yes, Chicken Green Chili With White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Green Chili With White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions