SANTA FE CHICKEN CHILI
Stir up this chili on Sunday and you'll be set for a couple weekday meals. Although we're currently living in the city, my husband and I hope to return to the country someday. -Sonia Gallant, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 14-16 servings (4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle,, saute the chicken, peppers, garlic and onions in oil until the chicken for about 5-7 minutes or until chicken is no longer pink and vegetables are tender, , Add the chili powder, cumin and cayenne; cook and stir for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes. , Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 430mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 15g protein.
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