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.

No additional tips available.

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

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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.

Santa Fe-Style Chicken Chili

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