Santa Fe Chicken Chili - cooking recipe

Ingredients

2 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
2 medium sweet red peppers, diced
4 garlic cloves, minced
2 onions, chopped
1/4 cup olive oil
3 tablespoons chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans chicken broth
2 (15 1/2 ounce) cans kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1 (10 ounce) package frozen corn
salt and pepper

Preparation

In a 5-6 quart pot, saute first 4 ingredients in oil over medium heat, until chicken is not pink and vegetables are tender.
Add in chili powder, cumin, and cayenne; stir and cook for 1 minute.
Add in the tomatoes and chicken broth; bring mixture to a boil; lower heat and simmer, uncovered, for 15 minutes.
Add in beans, salsa, corn, salt and pepper; return mixture to a boil.
Lower heat, cover, and simmer for 15 minutes.