Chicken Chili

Chicken Chili
Photo by Romulo Yanes

Ingredients

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

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 green pepper
    • 1 (14 1/4-ounce) can no-salt-added chicken broth
    • 2 tablespoons chili powder
    • 1 teaspoon vegetable oil
    • +12 other ingredients


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