Chicken Chili

Southern Living
Chicken Chili imageRecipe

Photo: Hector Manuel Sanchez; Styling: Buffy Hargett Miller

Packed with seasonal vegetables, spices, and shredded rotisserie chicken, this is a fresher alternative to a traditional beef chili.

Serves 8 (serving size: about 1 cup)

Ingredients

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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

Preparation

Active: 15 Minutes
Total: 50 Minutes

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.

Created date

September 2016