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
Santa Fe Chicken Chili
Santa Fe Chicken Chili
Prep Time
20 min
Cook Time
25 min
Yield
16 servings (4 quarts)
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.
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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