Chicken Chili

Name: Chicken Chili
Total time: 50 min
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

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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

Chicken Chili image — 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.