Categories: Chicken, Chili, Main Dish, Tex-Mex

Ingredients

• 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

Directions

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.

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