CHICKEN CHILI

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN

• 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
• 1 (14- to 15-oz) can stewed tomatoes
• 4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
• 1 (3/4-inch-thick) crosswise slice of a medium white onion
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup dry-roasted peanuts
• 1 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 rotisserie-cooked chicken (2 lb)
• 1 (15-oz) can pink beans in sauce (preferably Goya)

• GARNISH:

  chopped fresh cilantro; sour cream

• Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
• Heat oil in a wide 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, discarding skin and bones.
• Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.