Categories: Chicken, Chili, Main Dish, Tex-Mex
Ingredients
- 2 lbs boneless skinless chicken breasts , cut into 1/2 in pieces
- 2 medium sweet red peppers , diced
- 4 garlic cloves , minced
- 2 onions , chopped
- 1/4 cup olive oil
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes , undrained
- 2 (14 1/2 ounce) cans chicken broth
- 2 (15 1/2 ounce) cans kidney beans , rinsed and drained
- 1 (12 ounce) jar salsa
- 1 (10 ounce) package frozen corn
- salt and pepper
Directions
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In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
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Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
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Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
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Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
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Lower heat, cover, and simmer for 15 minutes.