Santa Fe Chicken Chili

• 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

1. In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
2. Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
3. Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
4. Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
5. Lower heat, cover, and simmer for 15 minutes.

chicken breasts, sweet red peppers, garlic, onions, olive oil, chili powder, cumin, cayenne pepper, tomatoes, chicken broth, kidney beans, salsa, corn, salt

Taken from www.food.com/recipe/santa-fe-chicken-chili-43640 (may not work)