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White Bean & Chicken Green Chili
Ingredients
- 6 Anaheim chiles
- 1 Tbsp olive oil
- 3 chicken leg quarters, skinned (about 1 3/4 lbs)
- 1 3/4 cups chopped onion
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water, divided
- 1 1/2 tsp ground cumin
- 1 (15.5-oz) can cannellini beans or other white beans, rinsed & drained
- 3 Tbsp all-purpose flour
- 1 tsp salt
- Lime slices
Instructions
- Cut chiles in half; discard seeds & 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 saute 6 minutes or until browned, stirring frequently. Return chicken to pan. Add broth, 1 1/2 cups water, 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-size pieces. Add chicken to pan; stir in chopped chiles & 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. Serve with lime slices