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

Directions

  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

5 5

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.

4 5

I added tomato sauce for extra flavor.

5 5

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.