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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A contest winning recipe from Country Woman Magazine. This is a dinner that is quick to put together. Ingredients:
2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes |
4 medium sweet red peppers, diced |
4 garlic cloves, minced |
2 large onions, chopped |
1/4 cup olive oil |
3 tablespoons chili powder |
2 teaspoons ground 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 |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or soup kettle, saute the chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
2. Add the chili powder, cumin and cayenne; cook and stir for 1 minute.
3. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes.
4. Stir in remaining ingredients; bring to a boil.
5. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender.
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