• 6 Anaheim chilies*
• 1 tablespoon vegetable oil
• 2 – 3 cups diced cooked chicken
• 1 medium chopped onion
• 4 teaspoons minced garlic
• 4 cups fat-free, less-sodium chicken broth
• 1 teaspoon ground cumin
• 2 (15.5-ounce) cans white beans such as Navy, Great White Northern, rinse and drain
• 1 tablespoon fresh, chopped cilantro
• Tortilla chips
• 6 lime slices
Cut chilies 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 chilies; discard skins. Chop chilies. *Charlotte's quick tip: use canned chopped green chiles to speed up the process.
Heat oil in a large Dutch oven over medium-high heat. Sauté onion and garlic for about 6 minutes. Add cooked chicken, broth, and cumin; bring to a simmer. Cook 10 minutes. Rinse and drain beans. This helps remove sodium. Stir in chopped chilies and beans. Add 1 Tablespoon chopped cilantro.
If you prefer a thicker chili, combine 1/2 cup water and flour, stirring with a whisk. Stir into chicken mixture. Bring to a simmer; cook 15 minutes. Crumble tortilla chips in the bottom of the bowl, spoon about 1 1/2 cups soup into each of 6 bowls; top each serving with 1 1/2 teaspoons sour cream if desired. Serve with lime slices.