Chicken Chili
['1 1/4 cups reduced-sodium chicken broth (10 fluid ounces)', '1 (14- to 15-ounce) 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 salt, or to taste', '2 tablespoons olive oil', '1 rotisserie-cooked chicken (2 pounds)', '1 (15-ounce) can pink beans in sauce (preferably Goya)', 'Garnish: chopped fresh cilantro; sour cream']
Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
Heat oil in a wide 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, discarding skin and bones.
Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.
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