Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

My mother-in-law gave this to me because she knows how much we like spicy food. Yummy!! Came from a magazine, don't know which one.

Ingredients Nutrition


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

I really like this recipe. I did make some changes, but I think it was in the same spirit of the recipe. I didn't have a red pepper so used green pepper. I also added about 1/4 cup tomato sauce and chopped fresh cilantro. I also skipped the jar of salsa (probably made up for this with the tomato sauce and cilantro I added). I only had a can of chili (pinto) beans. I did not rinse the beans. reduced the cumin to 1 tsp and added 1 tsp oregano. When I make this again, I think I will season the chicken before cooking so it marinades. Even though I made changes, I think it's a great recipe so thanks for putting me in the right direction. It was yummy.

minneapplegirl November 19, 2008

This is really delicious. Loved the flavour and that it is nutritious and low fat. It is hot & spicy and is wonderful for cold winter nights.

DJoy June 27, 2007