Welcome to a culinary journey through the vibrant flavors of the American Southwest with our Santa Fe Chicken Chili. This hearty and soul-warming dish is a Tex-Mex masterpiece, bringing together the best of both Mexican and American cuisine. Imagine tender cubes of chicken, sweet red peppers, and a medley of spices dancing harmoniously in a rich, tomato-infused broth. It’s a celebration of flavors that has earned its place as a beloved comfort food staple.

Originating from the Santa Fe region, this chili captures the essence of Southwestern cuisine, known for its bold and robust taste profile. In this cookbook, we’ll take you through the steps to create this delightful dish in your own kitchen, from sautéing the chicken and vegetables to infusing it with the perfect blend of spices. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe promises a satisfying meal that will warm your heart and delight your taste buds.

So, let’s embark on this culinary adventure and learn how to craft a bowl of Santa Fe Chicken Chili that’s not only delicious but also perfect for gatherings, family dinners, or anytime you crave a taste of the Southwest.

History:

Santa Fe Chicken Chili is a hearty Tex-Mex dish inspired by the vibrant flavors of the American Southwest. This fusion of Mexican and American cuisine has become a beloved comfort food staple. It’s a perfect combination of tender chicken, sweet red peppers, and an array of spices that create a symphony of flavors. This recipe is a crowd-pleaser at gatherings and family dinners, offering a taste of the Southwest in every spoonful.

Santa Fe Chicken Chili

Prep Time: 20 minutes

Cooking Time: 40 minutes

Servings: 14-16

Ingredients:

• 2 pounds (900g) boneless, skinless chicken breasts, cut into ½ inch cubes
• 4 medium sweet red peppers, diced
• 4 garlic cloves, minced
• 2 large onions, chopped
• ¼ cup (60ml) olive or vegetable oil
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• ¼ teaspoon cayenne pepper
• 1 can (28 ounces / 800g) diced tomatoes, undrained
• 2 cans (14.5 ounces / 410g each) chicken broth
• 2 cans (15.4 ounces / 437g each) kidney beans, rinsed and drained
• 1 jar (12 ounces / 340g) salsa
• 1 package (10 ounces / 283g) frozen corn
• ½ teaspoon salt
• ½ teaspoon pepper

Ingredient Insights:

• Chicken: Opt for boneless, skinless chicken breasts for a leaner option. You can also use chicken thighs for a richer flavor.
• Chili Powder: Adjust the amount of chili powder to suit your spice preference. For a milder chili, reduce the amount; for spicier, increase it.
• Salsa: Experiment with different types of salsa, such as mild, medium, or hot, to customize the heat level.
• Kidney Beans: You can substitute kidney beans with black beans or pinto beans for variation.

How to Make Santa Fe Chicken Chili

Instructions:

1. Sauté the Chicken and Vegetables: In a 5-quart kettle or Dutch oven, heat olive or vegetable oil over medium heat. Add chicken, sweet red peppers, minced garlic, and chopped onions. Sauté until the chicken is no longer pink and the vegetables are tender, approximately 5-7 minutes.
2. Spice It Up: Stir in chili powder, ground cumin, and cayenne pepper. Cook and stir for an additional 1 minute, allowing the spices to bloom and infuse the mixture with flavor.
3. Tomatoes and Broth: Add the undrained diced tomatoes and chicken broth. Bring the mixture to a boil.
4. Simmer: Reduce the heat and let it simmer, uncovered, for 15 minutes. This allows the flavors to meld together beautifully.
5. Complete the Chili: Stir in the kidney beans, salsa, frozen corn, salt, and pepper. Bring the mixture back to a boil, then reduce the heat, cover, and simmer for an additional 10-15 minutes or until the chicken is tender.

Expert Tips:

• For a time-saving hack, you can use pre-cooked rotisserie chicken instead of raw chicken breasts. Simply shred the rotisserie chicken and add it during the last 5 minutes of simmering.
• Garnish your Santa Fe Chicken Chili with fresh cilantro, shredded cheese, or a dollop of sour cream for extra flavor and presentation.

Storage:

• Santa Fe Chicken Chili can be refrigerated in an airtight container for up to 3 days.
• To freeze, allow the chili to cool completely before transferring it to a freezer-safe container or resealable bags. It can be frozen for up to 3 months.

Leftovers:

• Reheat leftovers on the stovetop over low heat or in the microwave until heated through.
• Leftover chili can also be used as a topping for baked potatoes, nachos, or as a filling for burritos and tacos.

FAQs (Frequently Asked Questions) for Santa Fe Chicken Chili:

Q1: Can I make this chili less spicy if I’m not a fan of heat? A1: Absolutely! You have control over the spice level. Adjust the amount of chili powder and cayenne pepper to your preference. Start with less, taste, and add more if needed.

Q2: What kind of salsa should I use? A2: You can choose your salsa based on your preferred heat level. Mild, medium, or hot salsa all work well in this recipe. Experiment to find your perfect match.

Q3: Can I use canned chicken instead of fresh chicken breasts? A3: While fresh chicken breasts are recommended for the best flavor and texture, you can use canned chicken in a pinch. Just be sure to drain and shred it before adding it to the chili.

Q4: Can I make this chili in advance for a party? A4: Yes, you can make it ahead of time. In fact, many people find that the flavors deepen when it’s allowed to sit for a while. Refrigerate it in an airtight container and reheat on the stove or in the microwave when needed.

Q5: What are some creative toppings for Santa Fe Chicken Chili? A5: There are plenty of options! Try topping your chili with fresh cilantro, shredded cheese, sour cream, sliced green onions, diced avocados, or a squeeze of lime for an extra burst of flavor.

Q6: Can I freeze Santa Fe Chicken Chili? A6: Absolutely. It freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or resealable bags. It can be stored in the freezer for up to three months. When ready to enjoy, thaw in the refrigerator and reheat on the stovetop or in the microwave.

Q7: What’s the best way to reheat leftover chili? A7: To reheat, place the chili in a saucepan on the stove over low heat, stirring occasionally, until it’s heated through. Alternatively, you can use the microwave, reheating in short intervals and stirring in between until it’s hot.

Q8: Can I make this chili in a slow cooker? A8: Yes, you can adapt this recipe for a slow cooker. Sauté the chicken and vegetables as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q9: What can I serve with Santa Fe Chicken Chili? A9: This chili pairs wonderfully with cornbread, tortilla chips, rice, or a simple green salad. It’s also fantastic as a filling for tacos or burritos.

Q10: Are there any vegetarian variations of this recipe? A10: Yes, you can make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Add extra beans and vegetables for a satisfying meatless option.

Alternate Names:

• Tex-Mex Chicken Chili
• Southwestern Chicken Chili
• Spicy Santa Fe Chili