Santa Fe Chicken Chili
2 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, chopped
2 large onions, chopped
1/4 cup olive or vegetable oil
3 tablespoons chili power
2 teaspoons ground cumin
2 cans (15 1/2 oz) kidney beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 can (28) oz diced tomatoes, undrained
2 cans (14 1/2 oz each) chicken broth
1 jar (12 oz) salsa
1 package (10 oz) frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
In a 15 qt kettle or Dutch oven over medium heat, saute chicken, peppers, garlic, and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes. Add chili powder, cumin, and cayenne pepper; cook and stir for about 1 minute. Add the tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduct heat; cover and simmer for 10-15 minutes or until the chicken is tender. Yield: 14-16 servings (4 qts)
Great to have with corn bread, sprinkle cheese on top. Sometimes I use pinto beans instead of kidney beans.
Hope you enjoy on the cold winter days.
