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Green Chicken Soupi with White Beans

Source of Recipe

Jacobs Granny


Recipe Introduction

This soup is delicious. I like to serve it with the lime slices, diced fresh avocado,sour cream and some baked tortilla strips.

List of Ingredients

Green Chicken Soup with White Beans


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


Recipe


Preheat broiler.

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.

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 sauté 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.

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.