Chicken Green Chili with White Beans

Ingredients

• 6  anaheim chiles 
• 15.5 ounce cannellini beans beans white rinsed drained canned (such as Goya)
• 1.8 pounds chicken leg quarters 
• 4 cups less-sodium chicken broth fat-free
• 3 tablespoons flour all-purpose
• 4  garlic cloves minced
• 1.5 teaspoons ground cumin 
• 6 slices lime 
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 1.8 cups onion chopped
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 teaspoon salt 
• 2 cups water divided

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• aluminum foil
• broiler
• ziploc bags
• dutch oven

Directions

1. Preheat broiler.
2. Cut chiles in half; discard seeds and membranes.
3. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 5 minutes or until blackened.
4. Place in a heavy-duty zip-top plastic bag; seal.
5. Let stand 15 minutes. Peel chiles; discard skins. Chop chiles.
6. Heat oil in a large Dutch oven over medium-high heat.
7. Add chicken; cook 4 minutes on each side or until browned.
8. Remove chicken from pan.
9. Add onion and garlic, and saut 6 minutes or until browned, stirring frequently. Return chicken to pan.
10. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 20 minutes or until chicken is done.
11. Remove chicken; cool slightly.
12. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones.
13. Add chicken to pan; stir in chopped chiles and beans.
14. 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.
15. Serve with lime slices.