2 pounds shredded roasted chicken
3 cups chopped onions
3 tablespoons chopped garlic
1 ½ cups chopped fresh Anaheim chilies* (about 4)
2 green bell peppers; cut lengthwise into ¼ inch thick strips
5 cups frozen corn kernels; thawed
6 cups canned low-salt chicken broth
12 tomatillos**; husked, coarsely chopped
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 cinnamon sticks
1 cup fresh cilantro
Heat 2 tablespoons oil in skillet over medium-high heat. Add onions and garlic; sauté until onions are tender,
about 5 minutes. Transfer to pot. Heat 1 tablespoon oil in same skillet over medium-high heat. Add Anaheim
chilies and green bell peppers. Sauté until tender, about 4 minutes. Transfer to pot with onions. Heat 1
tablespoon oil in same skillet. Sauté half of corn until tender, about 2 minutes. Transfer to pot with onions.
Repeat with remaining 1 tablespoon oil and corn.
Add chicken broth, tomatillos, oregano, chili powder, cumin, paprika and cinnamon sticks to pot. Bring liquid
to boil. Reduce heat and simmer until mixture thickens and flavors blend, stirring occasionally, about 1 hour.
Stir in chicken (can be prepared 1 day ahead. Refrigerate until cool. Cover and keep refrigerated. Rewarm
over medium heat before continuing.)
Mix cilantro into chili. Transfer to large serving bowl. Garnish with tortilla chips and serve.