Food and Recipes Recipes Chicken Chili 3.0 (1) 1 Review Packed with seasonal vegetables, spices, and shredded rotisserie chicken, this is a fresher alternative to a traditional beef chili. By Southern Living Editors Published on April 24, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller Active Time: 15 mins Total Time: 50 mins Yield: Serves 8 (serving size: about 1 cup) Ingredients 1 (2-lb.) whole rotisserie chicken 2 (28-oz.) cans whole peeled plum tomatoes, undrained 2 tablespoons olive oil 2 cups chopped yellow onions 4 garlic cloves, minced 2 green bell peppers, chopped 2 yellow bell peppers, chopped 2 1/2 teaspoons kosher salt 2 1/2 teaspoons chili powder 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 cup chopped fresh cilantro, plus more for topping Sour cream, for topping Directions Remove skin from chicken, and discard; shred meat to about 4 cups, and set aside. Pulse tomatoes in a food processor until slightly crushed. 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. 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. Rate it Print