Santa Fe Chicken Chili

Name: Santa Fe Chicken Chili
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 907 grams cans each) kidney beans, rinsed and drained; 794 grams can diced tomatoes, undrained; 0 teaspoons cayenne pepper; 794 grams cans each) chicken broth; 3 Tbsps chili powder; 283 grams package frozen corn; 4 garlic cloves, minced; 2 teaspoons ground cumin; 59 milliliters olive oil; 2 larges onions, chopped; 1 teaspoons pepper; 4 mediums sweet red peppers, diced; 340 grams jar salsa; 1 teaspoons salt; 907 grams boneless skinless chicken breasts, cut into 1/2-inch cubes

Santa Fe Chicken Chili might be a good recipe to expand your main course recipe box. This recipe serves 16. Watching your figure? This gluten free and dairy free recipe has 286 calories, 30g of protein, and 10g of fat per serving. It will be a hit at your The Super Bowl event. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Taste of Home requires kidney beans, chili powder, cayenne pepper, and chicken breasts. If you like this recipe, you might also like recipes such as Santa Fe Chili, Santa Fe Hot and Spicy Chili, and Santa Fe NM: Jalapeno Margarita {} & Hotel Santa Fe.

Instructions

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,

Ingredients you will need

Vegetable

Whole Chicken

Peppers

Garlic

Onion

Soup

Cooking Oil

Equipment you will use

Dutch Oven

Add the chili powder, cumin and cayenne; cook and stir for 1 minute.

Ingredients you will need

Ground Cayenne Pepper

Cumin

Add tomatoes and broth; bring to boil. Reduce heat; simmer, uncovered, for 15 minutes.

Ingredients you will need

Tomato

Broth

Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Equipment

Dutch Oven

Ingredients

Servings:

907grams

cans each) kidney beans, rinsed and drained 794grams

can diced tomatoes, undrained 0teaspoons

cayenne pepper 794grams

cans each) chicken broth 3Tbsps

chili powder 283grams

package frozen corn 4

garlic cloves, minced 2teaspoons

ground cumin 59milliliters

olive oil 2larges

onions, chopped 1teaspoons

pepper 4mediums

sweet red peppers, diced 340grams

jar salsa 1teaspoons

salt 907grams

boneless skinless chicken breasts, cut into 1/2-inch cubes

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chicken Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Gramona La Cuvee Cava with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Gramona La Cuvee Cava

Straw yellow color. Good intensity and definition on the nose with stone fruit aromas of peach, loquat, apple, and pear. A citric hint of lemon peel provides freshness. Buttery notes and a subtle touch of species and honey.The wine is kind on entry, medium-bodied on the palate, with a good weight of fruit and a well-integrated crispy mousse. Refreshing finish and sustained acidity.This wine can be enjoyed throughout the meal, from the 'aperitif' through to the 'digestif'. Gastronomic and versatile.Blend: 70% Xarel.lo, 30% Macabeo