Santa Fe Chicken Chili Recipe

ingredients

2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
4 medium sweet red peppers, diced
4 cloves garlic, minced
2 large onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 can (28 ounce size) diced tomatoes, undrained
2 cans (14.5 ounce size) chicken broth
2 cans (16 ounce size) kidney beans, rinsed and drained
1 jar (12 ounce size) salsa
1 package (10 ounce size) frozen corn
1/2 teaspoon salt
1/2 teaspoon black pepper

directions

In a Dutch oven or soup kettle 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 1 minute. Add the tomatoes and broth. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

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