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Santa Fe Chicken Chili Recipe

  • 45minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes

  2. 4 medium sweet red peppers, diced

  3. 4 garlic cloves, minced

  4. 2 large onions, chopped

  5. 1/4 cup olive oil

  6. 3 tablespoons chili powder

  7. 2 teaspoons ground cumin

  8. 1/4 teaspoon cayenne pepper

  9. 1 can (28 ounces) diced tomatoes, undrained

  10. 2 cans (14-1/2 ounces each ) chicken broth

  11. 2 cans (16 ounces each ) kidney beans, rinsed and drained

  12. 1 jar (12 ounces) salsa

  13. 1 package (10 ounces) frozen corn

  14. 1/2 teaspoon salt

  15. 1/2 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Yield: 14-16 servings (4 quarts).

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