Santa Fe Chicken Chili

Santa Fe Chicken Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Stir up this chili on Sunday and you’ll be set for a couple weekday meals.

                Sonia Gallant                                                                     St. Thomas, Ontario

Santa Fe Chicken Chili Recipe

Santa Fe Chicken Chili

2 pounds boneless skinless chicken breasts, cut into ½ inch cubes

4 medium sweet red peppers, diced

4 garlic cloves, minced

2 large onions, chopped

¼ cup olive oil

3 Tbsp. chili powder

2 tsp. ground cumin

¼ tsp. cayenne pepper

1 can (28 oz.) diced tomatoes, undrained

2 cans (14 ½ oz. each) chicken broth

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

1 jar (12 oz.) salsa

1 pkg. (10 oz.) frozen corn

½ tsp. each salt & pepper

In a Dutch oven or soup kettle, sauté 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 a 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.     14-16 servings

(Recipe for Santa Fe Chicken Chili is from www.tasteofhome.com, 2012)

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