Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: "Lucky"
2 pounds boneless skinless chicken breasts, cut into ½-inch cubes
4 medium sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
¼ cup olive oil
3 tablespoons chili powder
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
1 28 ounce can diced tomatoes, undrained
2 14 ½ ounce cans chicken broth
2 16 ounce cans kidney beans, rinsed and drained
1 12 ounce jar salsa
1 10 ounce package frozen corn
½ teaspoon salt
½ teaspoon pepper
In a Dutch oven or soup kettle over medium heat, sauté chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5 to 7 minutes. Add chili powder, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.