Ingredients
2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes4 medium sweet red peppers, diced4 garlic cloves, minced2 large onions, chopped1/4 cup olive oil3 tablespoons chili powder2 teaspoons ground cumin1/4 teaspoon cayenne pepper1 can (28 ounces) diced tomatoes, undrained2 cans (14-1/2 ounces each) chicken broth2 cans (16 ounces each) kidney beans, rinsed and drained1 jar (12 ounces) salsa1 package (10 ounces) frozen corn1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
