Mexican Chicken Chili

Serves 4


1 rotisserie chicken, shredded

2 cups chicken broth

2 tablespoons tomato paste

3 cloves garlic, minced

1/2 cup crushed tomatoes

2 dried pasilla chiles, chopped

2 tablespoons olive oil

Salt, to taste


In a large frying pan, saute garlic in olive oil until browned.

Add 1/2 of chicken broth and both pasilla chiles and steep in liquid for 2-3 minutes.

Add crushed tomatoes, tomato paste, chicken and remainder of chicken broth, and reduce until sauce is just a coating on the chicken, about 10 minutes, stirring occasionally. Add salt to taste.

Serve with warm rice, beans, and a tortilla (or however you like!) and enjoy!