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Santa Fe Chicken Chili Recipe

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This recipe for Santa Fe Chicken Chili, by , is from The Fullmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Fullmer
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb boneless, skinless chicken breasts - cut in to 1/2 inch cubes
4 cloves garlic
2 large onions, chopped
1/4 c olive oil
2 tsp ground cumin
1/4 tsp cayenne pepper
1 can (28oz) diced tomatoes
2 cans (14.5 oz) chicken broth
2 cans (15.5 oz) kidney beans - drained & rinsed
1 jar (12 oz) salsa
1 pkg (10 oz) frozen corn
1/2 tsp black pepper
4 medium red peppers, diced

Directions:
Directions:
In a 5 qt Dutch oven, saute chicken, garlic & onions in oil until chicken is no longer pink. Add chili powder, cumin and & cayenne pepper. Stir and cook a minute or two. Add tomatoes and broth; bring to a boil, reduce heat and simmer uncovered for 15 minutes. Stir in beans, red pepper, corn and salsa. Bring to a boil, reduce heat. Cover and simmer 15 - 20 minutes. Serve with hard rolls or garlic bread.

Personal Notes:
Personal Notes:
One of my favorites!

 

 

 

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