low sodium chicken broth
diced low-sodium tomatoes, with juice
( sliced or chopped)
dried New Mexico chiles, stems & seeds discarded and chiles torn into pieces
shredded cooked chicken
1 (15 ounce) cans black beans or 1 (15 ounce) cans red beans or 1 (15 ounce) cans
- Purée broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
- 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.
- Meanwhile, coarsely shred chicken.
- Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.