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Santa Fe Chicken Chili Recipe
Santa Fe Chicken Chili Recipe photo by Taste of Home

Santa Fe Chicken Chili Recipe

Read Reviews (3)
4.6 3
Publisher Photo
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. —Sonia Gallant, St. Thomas, Ontario
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:14-16 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 14-16 servings

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

Nutritional 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.

Directions

  1. 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,
  2. 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.
  3. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Yield: 14-16 servings (4 quarts).
Originally published as Santa Fe Chicken Chili in Country Woman January/February 1996, p29

Nutritional 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.

Reviews for Santa Fe Chicken Chili(3)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 23, 2012

I added cnicken it was great

MY REVIEW
Reviewed Jan. 10, 2012

Easy to make, but we thought it lacked something.

I omitted the salt called for in the recipe and added Spice Islands "Old Hickory Seasoning Salt"; a bit of Worcestershire sauce; and about 2½ tsp. of coriander. That seemed to bring everything to life.

MY REVIEW
Reviewed Dec. 16, 2008

Great chili recipe plus it is easy to prepare.

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