Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

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

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 1/2 cups chopped onion
    • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
    • 1 teaspoon vegetable oil
    • +13 other ingredients


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