Chicken Chili

Photo by Romulo Yanes

Ingredients

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

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

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Variations on Chicken Chili

- 4 ounce(s) (1 can) green chiles - drained and chopped
- 1/2 cup(s) spicy salsa or 1/2 cup of canned tomatoes with green chilies
- +9 other ingredients
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 teaspoon ground red pepper
- 1 pound freshly ground raw chicken breast
- 2 teaspoons honey
- 1 cup thinly sliced celery
- +11 other ingredients