August 9, 2010

Santa Fe Chicken Chili

2 lbs. boneless skinless chicken breasts, cut into 1/-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 Lg. onions,chopped
1/4 cup. olive oil
3 Tbsp. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 can (28oz) diced tomatoes, undrained
2 cans (14-1/2 oz)each. chicken broth
2 cans (15-1/2oz)each. kidney beans,rinsed and drained
1 jar(12oz) salsa
1 pkg. (10oz) frozen corn
1/2 tsp. salt
1/2 tsp. pepper

     In a 5 qt. kettle or Dutch oven over medium heat, sauté 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; simmer, uncovered, for 15 minutes.
    Stir in remaining ingredients;bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender.
14-16 servings. ( 4 quarts)

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