Santa Fe Chicken Chili

Name: Santa Fe Chicken Chili
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12-14 serving(s)
Ingredients: 2 lbs boneless skinless chicken breasts, cut into 1/2 in pieces; 2 medium sweet red peppers, diced; 4 garlic cloves, minced; 2 onions, chopped; 1/4 cup olive oil; 3 tablespoons chili powder; 2 teaspoons cumin; 1/4 teaspoon cayenne pepper; 1 (28 ounce) can diced tomatoes, undrained; 2 (14 1/2 ounce) cans chicken broth; 2 (15 1/2 ounce) cans kidney beans, rinsed and drained; 1 (12 ounce) jar salsa; 1 (10 ounce) package frozen corn; salt and pepper

Submitted by ratherbeswimmin

"My mother-in-law gave this to me because she knows how much we like spicy food. Yummy!! Came from a magazine, don't know which one."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 12-14

ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
2 medium sweet red peppers, diced
4 garlic cloves, minced
2 onions, chopped
¹⁄₄ cup olive oil
3 tablespoons chili powder
2 teaspoons cumin
¹⁄₄ teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans chicken broth
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1 (10 ounce) package frozen corn
salt and pepper

directions

In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
Lower heat, cover, and simmer for 15 minutes.

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Reviews

I really like this recipe. I did make some changes, but I think it was in the same spirit of the recipe. I didn't have a red pepper so used green pepper. I also added about 1/4 cup tomato sauce and chopped fresh cilantro. I also skipped the jar of salsa (probably made up for this with the tomato sauce and cilantro I added). I only had a can of chili (pinto) beans. I did not rinse the beans. reduced the cumin to 1 tsp and added 1 tsp oregano. When I make this again, I think I will season the chicken before cooking so it marinades. Even though I made changes, I think it's a great recipe so thanks for putting me in the right direction. It was yummy.

minneapplegirl
I added tomato sauce for extra flavor.

Wednesday Cooper
This is really delicious. Loved the flavour and that it is nutritious and low fat. It is hot & spicy and is wonderful for cold winter nights.

DJoy
Tasty and easy! Thanks for posting!

GratefulMe
This was super easy to make and made a ton of food. I loved it so much I'm making it for a barbecue I'm going to. I reccomend using a high quality salsa.

ex-NYU 2L