Santa Fe Chicken Chili

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


  1. Saute chicken, peppers, garlic, onions, in olive oil till chicken is no longer pink and the veggies are tender.
  2. 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.
  3. Stir in beans, salsa, corn, salt and pepper. Bring to a boil again, reduce heat and simmer until chicken is tender.
  4. Makes 14-16 servings or 4 quarts.

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