Santa Fe Chicken Chili

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 lbs 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 (28 ounce) can diced tomatoes, undrained
• 2 (14 1/2 ounce) cans chicken broth
• 2 (15 1/2 ounce) cans kidney beans, rinsed and drained
• 1 (12 ounce) jar salsa
• 1 (10 ounce) package frozen corn
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 in a dutch oven or soup kettle, saute the chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
• 2 add the chili powder, cumin and cayenne; cook and stir for 1 minute.
• 3 add tomatoes and broth; bring to boil. reduce heat; simmer, uncovered, for 15 minutes.
• 4 stir in remaining ingredients; bring to a boil.
• 5 reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender.