Santa Fe Chicken Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Stir up this chili on Sunday and you’ll be set for a couple weekday meals.

                Sonia Gallant                                                                     St. Thomas, Ontario

Santa Fe Chicken Chili Recipe

Santa Fe Chicken Chili

2 pounds boneless skinless chicken breasts, cut into ½ inch cubes

4 medium sweet red peppers, diced

4 garlic cloves, minced

2 large onions, chopped

¼ cup olive oil

3 Tbsp. chili powder

2 tsp. ground cumin

¼ tsp. cayenne pepper

1 can (28 oz.) diced tomatoes, undrained

2 cans (14 ½ oz. each) chicken broth

2 cans (16 oz. each) kidney beans, rinsed and drained

1 jar (12 oz.) salsa

1 pkg. (10 oz.) frozen corn

½ tsp. each salt & pepper

In a Dutch oven or soup kettle, sauté 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 a 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.     14-16 servings

(Recipe for Santa Fe Chicken Chili is from www.tasteofhome.com, 2012)

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