WHITE BEAN CHICKEN CHILI

I am on a roll, and not the type you eat.

Cooking, blogging, remembering what it is like to be a normal human being. No 5:30 am - 10:30 pm days for me on vacay.

Not gonna do it, not gonna do it.

[I miss you republican presidents.  Badly.  And so does our nation.]

My mom tasked me with making dinner tonight.  It was either that...or meatloaf.  

It has been freezing (relatively) down south and it felt like a soup day.

Not a "soup question" ala Finding Forrestor, but actual soup.  Chicken Green Chili with White Beans.  

Chicken Green Chili with White Beans

Credit: Cooking Light

Ingredients
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

Preparation

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

**In lieu of anahiem chilis, I used two 4oz cans of chopped green chilies.  

Served with cilantro, cheese and sour cream

Served with either cornbread or a biscuit and some unpictured roasted brussel sprouts.  

I was the golden child tonight.  The chili was a hit.  

Random aside:

While cooking, I spied this picture of me on the fridge.

my first fish ~10.22.99

And then I looked down at my sweatshirt.

 

Somethings never change.