Chicken Green Chili With White Beans
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.
Steps
Preheat the broiler.
Cut each chile in half , discard the seeds and membranes.
Put halves skin side up , on a foil-lined baking sheet.
Flatten with hand.
Broil 5 minutes or until blackened.
Place in a heavy-duty zip-lock plastic bag and seal.
Let stand 15 minutes.
Peel chiles and discard skin.
Chop chiles and set aside.
Heat to oil in a large pot over medium-high heat.
Add in chicken , cook 4 minutes on each side or until browned.
Remove chicken from the pot and set aside.
Add in onion and garlic to the pot.
Stir / saute 6 minutes or until browned.
Return chicken to the pot.
Add in broth , 1 1 / 2 cups water , and cumin.
Bring to a simmer.
Cook 20 minutes or until chicken is done.
Remove chicken and let cool slightly.
Remove chicken meat from bones and cut meat into bite-sized pieces.
Add chicken back to the pot.
Stir in chopped chiles and beans.
Combine 1 / 2 cup water and flour , stirring with a whisk to blend.
Stir mixture into chicken mixture.
Bring to a s.
Ingredients
anaheim chilies, peanut oil, chicken legs, onions, garlic cloves, fat-free chicken broth, water, ground cumin, cannellini beans, all-purpose flour, salt, low-fat sour cream, lime slices