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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