Friday, January 1, 2010

Santa Fe Chicken Chili

Adapted from Gooseberry Patch Family Favorites Cookbook

This is a great soup recipe… It makes a big batch, so you may want to halve it. It freezes well.

2 lbs. chicken breasts, cubed
4 garlic cloves, minced
4 large onions, chopped
4 medium sweet peppers, diced*
¼ c. olive oil
3 T. chili powder
2 t. ground cumin
¼ t. cayenne pepper
1 (28-oz.) can tomatoes, diced
1 (14½- oz.) can chicken broth
1 (15½-oz.) can kidney beans, rinsed and drained
1 (12-oz.) jar salsa**
1 (10-oz.) pkg. frozen corn
½ t. salt
½ t. pepper

Sauté chicken, garlic, onions and peppers in olive oil. Add remaining ingredients and simmer one hour.

* Be sure to use sweet peppers (Cubanelle); they are the secret; bell peppers just don’t give the same flavor.
** Use mild salsa unless you don’t mind your nose running!

Yield: 10 servings (4 qts.)

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