Chicken Green Chili With White Beans

• 6 anaheim chilies
• 1 tablespoon peanut oil
• 3 chicken legs, skinned (about 1 3/4 lb.)
• 1 34 cups chopped onions
• 4 garlic cloves, minced
• 4 cups fat-free chicken broth
• 2 cups water, divided
• 1 12 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

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.

anaheim chilies, peanut oil, chicken, onions, garlic, chicken broth, water, ground cumin, cannellini beans, allpurpose, salt, lowfat sour cream, lime slices

Taken from www.food.com/recipe/chicken-green-chili-with-white-beans-141162 (may not work)