Santa Fe Chicken Chili

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.

• Ready In: 1 hr 15 mins
• Serves: 12-14

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 1/2ounce) cans chicken broth
• 2 (15 1/2ounce) cans kidney beans, rinsed and drained
• 1 (12 ounce) jar salsa
• 1 (10 ounce) package frozen corn
•  salt and pepper

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.