Quick Chicken Chili

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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.