Quick Chicken Chili

~TigerJo~'s Note:

Adapted from an Epicurious recipe. Serve with sour cream, and tortilla strips and avocado if desired.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 10 ounces low sodium chicken broth
• 14 ounces diced low-sodium tomatoes, with juice
• 3/4 cup onion (sliced or chopped)
• 3 dried New Mexico chiles, stems & seeds discarded and chiles torn into pieces
• 1 tablespoon chili powder
• 2 garlic cloves
• 1/4 cup fresh cilantro
• 1/2 cup pumpkin seeds
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 lb shredded cooked chicken
• 1 (15 ounce) can black beans or 1 (15 ounce) can red beans or 1 (15 ounce) can pink beans

Directions:

1. Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
2. Heat oil in a 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.
3. Meanwhile, coarsely shred chicken.
4. Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.