2 large skinless boneless chicken breasts
1 1/4 cups chicken broth
1 14.5-ounce can fire roasted diced tomatoes with green chiles (I like the one from Muir Glen Organics)
1/2 yellow onion, diced
3 garlic cloves, peeled
1/2 cup coarsely chopped fresh cilantro
1/4 cup dry-roasted peanuts
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 15-ounce cans chili beans in sauce
chopped fresh cilantro
In a small sauce pan, poach the chicken breasts: cover the chicken with water, season with a little salt and pepper, and bring to a boil over medium-high heat. Lower the heat and simmer for about 15-20 minutes, until the chicken is fully cooked and tender.
While the chicken is poaching, purée the chicken broth, the diced tomatoes with green chiles (and the juices), onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth.
Heat olive oil in a medium saucepan over moderately high heat. Carefully pour in the sauce and bring to a boil. Let it boil uncovered for 5 minutes, stirring occasionally.
While the sauce boils, shred the chicken. Stir the shredded chicken and beans with their sauce into chili, reduce heat to simmer, covered, for 10 minutes.
Serve immediately, garnished with cilantro and sour cream, if desired. And of course, don't forget the cornbread.
Slightly adapted from Chicken Chili, Gourmet (2007), via Epicurious.