Quick Chicken Chili - cooking recipe

Ingredients

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

Preparation

Puree broth, tomatoes, chiles, onion, garlic, cilantro, seeds, cumin, and salt in a blender until smooth, about 2 minutes.
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.
Meanwhile, coarsely shred chicken.
Stir chicken and beans (with juices) into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.