SANTA FE CHICKEN CHILI

By gailg

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

Details

Servings 14

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.