Santa Fe Chicken Chili

Stir up this chili on Sunday and you'll be set for a couple weekday meals.


4 quarts (14 to 16 servings)


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 (28 ounce) can diced tomatoes, undrained
2 (14.5 ounce) cans chicken broth
2 (16 ounce) cans kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1 (10 ounce) package frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper


In a Dutch oven or soup kettle, sauté the chicken, peppers, garlic and onions in oil for about 5 to 7 minutes or until chicken is no longer pink and vegetables are tender.

Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to 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 heated through.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 25 minutes

Nutritional Information

Amount per serving: 171 calories, 5 g fat (1 g saturated fat), 31 mg cholesterol, 430 mg sodium, 16 g carbohydrate, 5 g fiber, 15 g protein.

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