Categories: Chicken, Chili, Cooking Light, Main Dish

Ingredients

• 6 anaheim chilies
• 1 tablespoon peanut oil
• 3 chicken legs, skinned (about 1 3/4 lb.)
• 1 3/4 cups chopped onions
• 4 garlic cloves, minced
• 4 cups fat-free chicken broth
• 2 cups water, divided
• 1 1/2 teaspoons ground cumin
• 1 (15 1/2 ounce) can cannellini beans, rinsed and drained
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 3 tablespoons low-fat sour cream
• 6 lime slices

Directions

1. Preheat the broiler.

2. Cut each chile in half, discard the seeds and membranes.

3. Put halves skin side up, on a foil-lined baking sheet; flatten with hand.

4. Broil 5 minutes or until blackened.

5. Place in a heavy-duty zip-lock plastic bag and seal.

6. Let stand 15 minutes.

7. Peel chiles and discard skin; chop chiles and set aside.

8. Heat to oil in a large pot over medium-high heat.

9. Add in chicken, cook 4 minutes on each side or until browned.

10. Remove chicken from the pot and set aside; add in onion and garlic to the pot; stir/saute 6 minutes or until browned.

11. Return chicken to the pot; add in broth, 1 1/2 cups water, and cumin; bring to a simmer.

12. Cook 20 minutes or until chicken is done.

13. Remove chicken and let cool slightly; remove chicken meat from bones and cut meat into bite-sized pieces (throw away the bones).

14. Add chicken back to the pot; stir in chopped chiles and beans.

15. Combine 1/2 cup water and flour, stirring with a whisk to blend.

16. Stir mixture into chicken mixture; bring to a simmer; cook 15 minutes.

17. Stir in salt.

18. Spoon approx 1 1/2 cups soup into individual bowls; top each with 1 1/2 teaspoons sour cream.

19. Serve with lime slices.

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