Food

Bonus Sunday cooking adventures: Chicken chili

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Many chicken or white bean chiles get their flavor from the peppers — this one is no different.  It called for 6 Anaheim chiles that you roast and peel before you add it to the soup.  It gives the chili great flavor.

Although the recipe called for dark meat (from chicken leg quarters), I opted to use chicken breasts. I’m not a big fan of dark meat, but it does add more flavor, so if you like dark meat, knock yourself out. I used about 2 pounds of boneless breasts and it turned out just fine. I used whole wheat pastry flour instead of all-purpose flour for the slurry (which is used to thicken the soup at the end), and I skipped the sour cream (not a fan) and lime slices. The cumin, however, gives it great flavor. Next time I may also add coriander, since i don’t use the salt called for in the recipe.

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There are several steps in this recipe, including roasting and peeling the peppers first. Don’t be afraid of this step because it goes quickly and easily. Once you have roasted the peppers and let them steam in a closed plastic bag, the skin slides off very easily with a sharp knife. It takes a little time (about half an hour from start of pre-heating the broiler, to peeling), but it is well worth the effort. You won’t be sorry. Here is a link to the original recipe. Let me know what you think: Chicken green chili with white beans.

Chicken chili
adapted from a recipe in Cooking Light magazine

6 Anaheim chiles
1 tablespoon peanut oil
3 boneless, skinless chicken breasts (about 1 pound)
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 or other white beans, rinsed and drained
3 tablespoons all-purpose flour
3 tablespoons reduced-fat sour cream

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.



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