Chicken Chili (gourmet April 2007)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 cups reduced-sodium chicken broth (10 fl.oz. )
• 1 (15 ounce) can stewed tomatoes
• 4 dried new mexico chiles, stems and seeds discarded and chiles torn into pieces
• 1 medium onion, sliced 3/4-inch-thick
• 2 garlic cloves, peeled
• 1/2 cup cilantro, coarsely chopped fresh
• 1/4 cup peanuts, dry-roasted
• 1 teaspoon ground cumin
• 1/4 teaspoon salt (to taste)
• 2 tablespoons olive oil
• 1 rotisserie-cooked chicken (2 pounds)
• 1 (15 ounce) can pink beans, in sauce (preferably goya)
• chopped fresh cilantro, sour cream

Recipe

• 1 purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
• 2 heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
• 3 meanwhile, coarsely shred chicken, discarding skin and bones.
• 4 stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.