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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from an Epicurious recipe. Serve with sour cream, and tortilla strips and avocado if desired. 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.
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