- 14
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Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 4 medium sweet red peppers, diced
- 4 garlic cloves, minced
- 2 large onions, chopped
- 1/4 C olive or vegetable oil
- 3 T chili powder
- 2 t ground cumin
- 1/4 t cayenne pepper
- 1 can (28 oz) diced tomatoes, undrained
- 2 cans (14 1/2 oz each) chicken broth
- 2 cans (15 1/2 oz each) kidney beans, rinsed and drained
- 1 jar (12 oz) salsa
- 1 package (10 oz) frozen corn
- 1/2 t salt
- 1/2 t pepper
Preparation
Step 1
In a 5 quart kettle or Dutch oven over medium heat, saute chicken, peppers, garlic and onions in oil until chicken is no longer pink and vegetables are tender, about 5-7 minutes. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minutes. Add the tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender.