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 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; simmer, uncovered, for 15 minutes. Stir in the beans, salsa, corn, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender. Yield: 14-16 servings (4 quarts).
