Chicken Chili

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
  • 1 15-ounce can pink beans in sauce (preferably Goya)
  • sour cream
  • 4 dried New Mexican or guajillo chiles
  • 1 ¼ cups reduced-sodium chicken broth
  • fresh cilantro
  • + 7 more ingredients
    • 1 rotisserie-cooked chicken (2 pounds)
    • 2 tablespoons olive oil
    • ¼ teaspoon salt
    • 1 teaspoon ground cumin
    • ¼ cup dry-roasted peanuts
    • ½ cup fresh cilantro
    • 2 garlic cloves

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 vegetable oil
    • 1 1/2 cups chopped green pepper
    • 1 (14 1/4-ounce) can no-salt-added chicken broth
    • 1 teaspoon ground red pepper
    • +12 other ingredients


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