Save on Pinterest

Santa Fe Chicken Chili

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    14-16 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.

Recommended Video