Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Santa Fe Chicken Chili


LONG LEGGED Blonde in Training!!!

Status: Offline
Posts: 1352
Date:
Santa Fe Chicken Chili


SANTA FE CHICKEN CHILI

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).





__________________
Autism Society of America Help us put the pieces together.
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard