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Santa Fe Chicken Chili

Meet the Cook: Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. We have three children - ages 10, 5 and 3. -Sonia Gallant, St. Thomas, Ontario

14-16 ServingsPrep: 20 min. Cook: 25 min.

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 cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) chicken broth
2 cans (16 ounces each) kidney beans, rinsed and drained
1 jar (12 ounces) salsa
1 package (10 ounces) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven or soup kettle,, saute 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 boil. Reduce heat; simmer,
uncovered, for 15 minutes.
Stir in remaining ingredients; bring to a boil. Reduce heat; cover

2 of 2

Santa Fe Chicken Chili (continued)

Directions (continued)

and simmer for 10-15 minutes or until heated through. Yield: 14-16
servings (4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 171 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 430 mg sodium, 16 g carbohydrate, 5 g fiber, 15 g protein.