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"Hunger is the best sauce in the world."--Cervantes

Santa Fe Chicken Chili Recipe

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This recipe for Santa Fe Chicken Chili is from The Fullmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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