JUST DON'T FORGET THE CORNBREAD!
Chili with a big slice of avocado my favorite ; )
~Raquel
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, 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, 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. Serve immediately, garnished with cilantro and sour cream, if desired.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...