Santa Fe Chicken Chili
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: tender chicken cubes, sweet red peppers, and spices dancing in a rich tomato broth.
Table of Contents
- History
- Ingredient Insights
- Recipe & Instructions
- Expert Tips
- FAQs
- Storage & Leftovers
- Nutrition & Schema
History
Santa Fe Chicken Chili is a Tex‑Mex fusion with roots in the bold, robust flavors of the American Southwest. Combining Mexican spices with tender chicken and sweet peppers, it’s become a comfort food staple that delivers a true taste of the Southwest. A delicious crowd‑pleaser for any meal.
Ingredient Insights
- Chicken: Boneless, skin‑less breasts are lean; thighs add richness.
- Chili Powder: Adjust for spice preference.
- Salsa: Mild, medium, or hot—all work.
- Beans: Substitute kidney beans with black or pinto beans if preferred.
Recipe & Instructions
Santa Fe Chicken Chili
Spice up your kitchen with Santa Fe Chicken Chili! A Tex-Mex classic that's a crowd-pleaser. Get ready to savor the Southwest.
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
Instructions
- 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.
- 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.
- Tomatoes and Broth: Add the undrained diced tomatoes and chicken broth. Bring the mixture to a boil.
- Simmer: Reduce the heat and let it simmer, uncovered, for 15 minutes. This allows the flavors to meld together beautifully.
- 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.
Notes
- 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.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 96Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 274mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 8g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Ingredients
- 2 lb boneless, skinless chicken breasts, cubed
- 4 medium sweet red peppers, diced
- 4 cloves garlic, minced
- 2 large onions, chopped
- ¼ cup olive or vegetable oil
- 3 tbsp chili powder
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- 1 (28 oz) can diced tomatoes, with juice
- 2 (14.5 oz) cans chicken broth
- 2 (15.4 oz) cans kidney beans, rinsed/drained
- 1 (12 oz) jar salsa
- 10 oz frozen corn
- ½ tsp salt, ½ tsp pepper
Instructions
- Sauté chicken & veggies: In a large Dutch oven, heat oil over medium. Add chicken, peppers, garlic, and onions. Cook 5–7 min until chicken is opaque and veggies softened.
- Spice it up: Stir in chili powder, cumin, and cayenne. Cook 1 min to bloom spices.
- Add liquid: Pour in tomatoes and broth. Bring to a boil.
- Simmer: Lower heat and simmer uncovered 15 min.
- Finish: Stir in beans, salsa, corn, salt, and pepper. Return to boil, then simmer 10–15 min until chicken is tender.
Expert Tips
- Shortcut: Use shredded rotisserie chicken—add in final 5 min.
- Garnish: Top with cilantro, cheese, sour cream, or sliced avocado.
- Substitutions: Use black beans or pinto instead of kidney beans.
FAQs for Santa Fe Chicken Chili
- Can I reduce the spice?
- Yes! Lower chili powder and cayenne to taste.
- What salsa to use?
- Use mild, medium, or hot depending on desired heat.
- Vegetarian version?
- Replace chicken with extra beans and use vegetable broth.
- Slow cooker instructions?
- After sauté, transfer to slow cooker. Cook low 6–8 hrs or high 3–4 hrs.
- Freezer friendly?
- Freeze in airtight containers for up to 3 months.
Storage & Leftovers
- Refrigerate ≤3 days; freeze up to 3 months.
- Reheat on stove low or in microwave, stir occasionally.
- Use leftover chili on baked potatoes, nachos, tacos, or burritos. (See my bean burrito recipe.)
Nutrition & Schema
Approximately 300 cal per serving. See nutrition info in recipe card.
Leave a Rating & Save This Recipe!
If you enjoyed this comforting bowl of Santa Fe Chicken Chili, please rate ★★★★☆, leave a comment, share on social media, and save or pin for later. It means the world—thank you!
For more hearty chili recipes, check out my Pressure Cooker Jalapeno Popper Chili and Coca-Cola Chili.
External Resources
- USDA Dietary Guidelines – Nutritional reference for protein & beans.
- Food Network – Tips on chili seasoning techniques.