Chicken Chili

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 cups reduced-sodium chicken broth (10 fl.oz.)
• 14 1/2 ounces stewed tomatoes
• 4 dried new mexico chiles (stems and seeds discarded and torn into pieces) or 4 guajillo chilies (stems and seeds discarded and torn into pieces)
• 1 slice onion (cut crosswise from a medium onion 3/4 inch-thick)
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup dry roasted peanuts
• 1 teaspoon ground cumin
• 1/4 teaspoon salt (to taste)
• 2 tablespoons olive oil
• 1 (2 lb) rotisserie-cooked chicken
• 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.