Chicken Chili

• 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

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.

rotisserie chicken, tomatoes, olive oil, yellow onions, garlic, green bell peppers, yellow bell peppers, kosher salt, chili powder, ground cumin, paprika, cayenne pepper, fresh cilantro, sour cream

Taken from www.myrecipes.com/recipe/chicken-chili-2 (may not work)