Prep 15 mins
Cook 15 mins
This uses a rotisserie chicken and comes together in less than half an hour. Recipe is from Gourmet April 2007.
- 1 1⁄4 cups reduced-sodium chicken broth (10 fl.oz.)
- 14 1⁄2 ounces stewed tomatoes
- 4 dried New Mexico chiles (stems and seeds discarded and torn into pieces) or 4 guajillo chilies (stems and seeds discarded and torn into pieces)
- 1 slice white onion (cut crosswise from a medium onion 3/4 inch-thick)
- 2 garlic cloves, peeled
- 1⁄2 cup coarsely chopped fresh cilantro
- 1⁄4 cup dry roasted peanuts
- 1 teaspoon ground cumin
- 1⁄4 teaspoon salt (to taste)
- 2 tablespoons olive oil
- 1 (2 lb) rotisserie-cooked chicken
- 1 (15 ounce) can pink beans, in sauce (preferably Goya)
- chopped fresh cilantro
- sour cream
- 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 occasionally, 5 minutes.
- Meanwhile, coarsely shred chicken, discarding skin and bones.
- Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.