Chicken Green Chili with White Beans

Today is the first day that it really felt like fall. I woke up to a good rain, and when I walked outside, I immediately had to go back in and get a jacket. On a day like this, all I want to do is curl up in my pajamas and slirp on some soup. Soup is one of my favorite meals to eat when it's cold outside.
I didn't get to curl up in my PJs, but I did make some of this delicious soup when I came home. The cumin really adds a lot to this brothy soup. For those of you that have sensitive tongues, the Anaheim chiles are very mild.... not spicy at all.




Ingredients:
6 Anaheim chiles
1 Tablespoon peanut oil
1 Rotisserie chicken, meat chopped
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
1 teaspoon salt
3 Tablespoons reduced-fat sour cream


Directions:
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 pot over medium-high heat. Add onion and garlic, and saute 6 minutes or until browned, stirring frequently. Add chicken to the pan. Add broth, 1 1/2 cups water, and cumin; bring to a simmer. Cook 10 minutes. 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.

Nutritional Info: 248 calories; 5.6g fat; 19.1g protein; 25.1g carbs; 4.8g fiber; 45mg cholesterol; 3.2mg iron; 903mg sodium; 87mg calcium

Source: Adapted from Cooking Light