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Recipe Source: cdkitchen.com
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Santa Fe Chicken Chili
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Serves/Makes: 8
Ready in: < 30 minutes
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 4 medium sweet red peppers, diced
- 4 cloves garlic, minced
- 2 large onions, chopped
- 1/4 cup olive oil
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounce size) diced tomatoes, undrained
- 2 cans (14.5 ounce size) chicken broth
- 2 cans (16 ounce size) kidney beans, rinsed and drained
- 1 jar (12 ounce size) salsa
- 1 package (10 ounce size) frozen corn
- 1/2 teaspoon salt
- 1/2 teaspoon black 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 and simmer uncovered for 15 minutes.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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