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Santa Fe Chicken Chili

 Santa Fe Chicken Chili
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
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).
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.