Chicken Chili

Name: Chicken Chili
Ingredients: 1 1/4 cups reduced-sodium chicken broth (10 fluid ounces); 1 (14- to 15-ounce) can stewed tomatoes; 4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces; 1 (3/4-inch-thick) crosswise slice of a medium white onion; 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, or to taste; 2 tablespoons olive oil; 1 rotisserie-cooked chicken (2 pounds); 1 (15-ounce) can pink beans in sauce (preferably Goya); Garnish: chopped fresh cilantro; sour cream

13 ingredients

4 steps

Ingredients

1 1/4 cups reduced-sodium chicken broth (10 fluid ounces)
1 (14- to 15-ounce) can stewed tomatoes
4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
1 (3/4-inch-thick) crosswise slice of a medium white onion
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, or to taste
2 tablespoons olive oil
1 rotisserie-cooked chicken (2 pounds)
1 (15-ounce) can pink beans in sauce (preferably Goya)
Garnish: chopped fresh cilantro; sour cream

Directions

1

Puree 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.