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Categories:
chicken breasts sweet red peppers garlic onions olive oil chili powder ground cumin cayenne pepper tomatoes chicken broth ranch style beans salsa corn salt pepper
Viewed: 43 - Published at: 6 years agoIngredients
- 2 lbs boneless skinless chicken breasts, cut into 1/2 inch cubes
- 4 medium sweet red peppers, diced
- 4 cloves garlic, minced
- 2 large onions, chopped
- 14 cup olive oil
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 14 teaspoon cayenne pepper
- 1 (28 ounce) can diced tomatoes, undrained
- 2 (14 1/2 ounce) cans chicken broth
- 2 (15 1/2 ounce) cans ranch style beans
- 1 (12 ounce) jar salsa
- 1 (10 ounce) package frozen corn
- 12 teaspoon salt
- 12 teaspoon pepper
Method
- In a large pan over medium heat, saute chicken, peppers, garlic and onions in oil until the chicken is no longer pink and vegetables are tender, about 5-7 minutes.
- Add chili powder, cumin and cayenne pepper; stirring for 1 minute.
- Add the tomatoes and broth.
- Reduce heat; simmer uncovered for 15 minutes.
- Stir in remaining ingredients.
- Reduce heat; cover and simmer for 10-15 minutes or until chicken is tender.
