Quick Chicken Chili

• 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 (15 ounce) can pink beans

1. Puree 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.

chicken broth, tomatoes, onion, mexico chiles, chili powder, garlic, fresh cilantro, pumpkin seeds, ground cumin, salt, chicken, red beans

Taken from www.food.com/recipe/quick-chicken-chili-221721 (may not work)