Santa Fe Chicken Chili Recipe

4.5 3 5
Santa Fe Chicken Chili Recipe
Santa Fe Chicken Chili Recipe photo by Taste of Home
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Santa Fe Chicken Chili Recipe

Read Reviews
4.5 3 5
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
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
14-16 servings
TOTAL TIME:
Prep: 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 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 cup: 171 calories, 5g fat (1g saturated fat), 31mg cholesterol, 430mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 15g protein.

  • 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
  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

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Reviews forSanta Fe Chicken Chili

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MY REVIEW
urmy3sons User ID: 5482879 10409
Reviewed Aug. 23, 2012

"I added cnicken it was great"

MY REVIEW
CalR User ID: 5718504 7065
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
HBcook User ID: 2966570 17999
Reviewed Dec. 16, 2008

"Great chili recipe plus it is easy to prepare."

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