QUICK CHICKEN CHILI

Quick Chicken Chili image

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

Provided by TigerJo

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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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 red beans or 1 (15 ounce) can pink beans

Steps:

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.

*** Explore more Quick Chicken Chili Recipes »

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