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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 14 |
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My mother-in-law gave this to me because she knows how much we like spicy food. Yummy!! Came from a magazine, don't know which one. 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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