Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

  • fresh cilantro
  • sour cream
  • 1 rotisserie-cooked chicken (2 pounds)
  • 1 ¼ cups reduced-sodium chicken broth
  • ½ cup fresh cilantro
  • 1 15-ounce can pink beans in sauce (preferably Goya)
  • 2 tablespoons olive oil
  • + 7 more ingredients
    • 1 14- to 15-ounce can stewed tomatoes
    • 2 garlic cloves
    • ¼ teaspoon salt
    • 1 3/4-inch-thick slice of a medium white onion
    • 1 teaspoon ground cumin
    • ¼ cup dry-roasted peanuts
    • 4 dried New Mexican or guajillo chiles

Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes. 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 occas...

View full recipe at Epicurious

Comments

Variations on Chicken Chili

  • Chicken Chili
    • 2 T olive oil
    • 1 c chopped leeks (white part only) or onion
    • 3 clove garlic, chopped
    • 2 t ground cumin
    • 1 t cumin seed
    • 1 lb ground turkey sausage
    • +8 other ingredients
  • Chicken Chili
    • 1 teaspoon salt
    • 1 1/2 cups chopped onion
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • +13 other ingredients


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