2# boneless, skinless chicken breast cut into 1/2″ cubes
4 med sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 C olive oil
3 Tbsp chili powder
2 tsp cumin
1/4 tsp cayenne pepper
28 oz can diced tomatoes, undrained
2- 14 1/2 cans of chicken broth
2 – 16 oz cans kidney beans, drained and rinsed
1-12 oz jar salsa
1-10 oz bag frozen corn
1/2 tsp salt
1/2 tsp pepper
- Saute chicken, peppers, garlic, onions, in olive oil till chicken is no longer pink and the veggies are tender.
- Add chili powder, cumin, and cayenne pepper. Cook and stir for 1 minute. Add tomatoes and broth and bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
- Stir in beans, salsa, corn, salt and pepper. Bring to a boil again, reduce heat and simmer until chicken is tender.
- Makes 14-16 servings or 4 quarts.