1/2 cup chopped fresh cilantro, plus more for topping
Sour cream, for topping
How to Make It
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.
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