Veracruz Chicken Chili
Garnish with low fat sour cream and fresh cilantro

Servings: 4

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• 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 kosher salt, or to taste
• 1 rotisserie-cooked chicken (about 2 pounds)
• 1 (15-oz) can pink beans in sauce (preferably Goya)

Garnishes: Chopped fresh cilantro; fat free or low fat sour cream
Purée broth, tomatoes with their juice, chilies, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.

Boil sauce, 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.

Per Serving: 381 Calories; 9g Fat (21.8% calories from fat); 2g Saturated Fat; 44g Protein; 31g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 1020mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat.

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