Chicken Chili - favorite

By chbounds

Ingredients

• 1 (2-lb) whole rotisserie chicken
• 2 (28-oz) cans whole peeled plum tomatoes, undrained
• In season, I use fresh tomatoes from the garden
• 2 T. olive oil
• 2 cups chopped yellow onions
• 4 garlic cloves, minced
• 2 green bell peppers, chopped
• 2 yellow bell peppers, chopped
• 2 1/2 tsp. kosher salt
• 2 1/2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 cup chopped fresh cilantro, plus more for toppings
• Sour cream for topping

Preparation

Step 1

1. Remove skin from chicken, and discard; shred meat to about 4 cups and set aside.

2. Pulse tomatoes in a food processor until slightly crushed.

3. Heat oil in a large Dutch oven over medium. Add onions and garlic, and cook, stirring occasionally, until tender,about 8 minutes. Add bell peppers, salt, chili powder, cumin, paprika, and cayenne pepper, and cook, stirring, 2 minutes.

4. Increase heat to high; stir in crushed tomatoes, and bring to a boil. Reduce heat to medium, and stir in chicken. Cover and simmer, stirring occasionally, until heated through, about 30 minutes. Stir in cilantro. Serve with additional cilantro and sour cream.