Taste of Home
Santa Fe Chicken Chili
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 16 servings (4 quarts).
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
Ingredients
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2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
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4 medium sweet red peppers, diced
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4 garlic cloves, minced
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2 large onions, chopped
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1/4 cup olive oil
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3 tablespoons chili powder
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2 teaspoons ground cumin
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1/4 teaspoon cayenne pepper
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1 can (28 ounces) diced tomatoes, undrained
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2 cans (14-1/2 ounces each) chicken broth
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 jar (12 ounces) salsa
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1 package (10 ounces) frozen corn
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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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,
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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.
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3.
Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts
1 cup: 171 calories, 5g fat (1g saturated fat), 31mg cholesterol, 430mg sodium, 16g carbohydrate (5g sugars, 5g fiber), 15g protein.
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