Santa Fe-Style Chicken Chili Recipe

Name: Santa Fe-Style Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. olive oil; 8 minced medium garlic cloves; 4 medium red peppers, diced; 2 medium green peppers, diced; 2 large onions, chopped; 3 Tbsp. chili powder; 2 tsp. ground cumin; 1/4 tsp. cayenne pepper; 1 (28 oz.) can tomatoes; 2 (13 3/4 oz.) cans chicken broth; 2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces; 2 (19 oz.) cans red kidney beans, drained and rinsed; 1 (12 oz.) jar prepared salsa; 1 (10 oz.) pkg. frozen corn kernels; 1 tsp. black pepper; 3/4 tsp. salt

Servings: persons

1/4 c. olive oil
8 minced medium garlic cloves
4 medium red peppers, diced
2 medium green peppers, diced
2 large onions, chopped
3 Tbsp. chili powder
2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 (28 oz.) can tomatoes
2 (13 3/4 oz.) cans chicken broth
2 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 (19 oz.) cans red kidney beans, drained and rinsed
1 (12 oz.) jar prepared salsa
1 (10 oz.) pkg. frozen corn kernels
1 tsp. black pepper
3/4 tsp. salt

1
Heat oil in large heavy pot or Dutch oven over high heat.
2
Add garlic, peppers and onions; saute for 5 minutes, stirring frequently.
3
Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.
4
Add tomatoes, breaking them up with a spoon, then broth; bring to a boil.
5
Reduce heat to medium-low; simmer for 15 minutes, or until slightly thickened, stirring occasionally.
6
Stir in chicken, kidney beans, salsa and corn. Cover; increase heat to high and bring to a boil.
7
Reduce heat to medium; simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.
8
Per serving:
9
289 calories, 28 g protein, 8 g fat, 28 g carbohydrate, 48 mg cholesterol and 972 mg sodium.

1044

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 c. olive oil, 8 minced medium garlic cloves, 4 medium red peppers, diced, 2 medium green peppers, diced, and more.

Yes, Santa Fe-Style Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe-Style Chicken Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions