Chicken Chili

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Martha Stewart
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 ancho chiles

1 tablespoon cumin seeds

2 cups Homemade Chicken Stock

2 chipotle chiles in adobo sauce

1/4 cup olive oil

1 large onion, cut into 1/4-inch dice

4 medium garlic cloves, minced

1 1/2 pounds boneless skinless chicken thighs (from about 2 pounds), cut into 1-inch chunks

1 tablespoon dried Mexican oregano

2 teaspoons dried epazote

1/2 teaspoon ground chipotle chiles

3 fifteen-ounce cans kidney beans, drained

1 fifteen-ounce can diced tomatoes

Freshly grated Monterey Jack cheese, for serving (optional)

Diced red onion, for serving (optional)

Fresh cilantro leaves, for serving (optional)

Sour cream, for serving (optional)

Diced avocado, for serving (optional)

John's Tortilla Strips, or tortilla chips, for serving (optional)

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