Recipe of the day-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, chopped
2 large onions, chopped
4 garlic cloves, minced
1/4 cup olive or vegetable 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 soup kettle or Dutch oven over medium heat, saute chicken, peppers, onions and garlic in oil until the chicken is no longer pink and vegetables are tender, about 5 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 to 15 minutes, or until the chicken is tender.
Note:
Make this recipe as spicy as you like by varying the chili powder, cayenne pepper and the heat level of the salsa.
Makes 14 to 16 servings, 4 quarts.

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Author: manyofus1980

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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