Santa Fe Chicken Chili

2 lbs. boneless, skinless chicken breasts, cubed

4 cloves garlic, minced

4 onions, chopped

4 green peppers, diced

1/4 c. olive oil

28-oz. can diced tomatoes

15-1/2 oz. can kidney beans, drained and rinsed

14-1/2 oz. can chicken broth

12-oz. jar salsa

10-oz. pkg. frozen corn

3 T. chili powder

2 t. ground cumin

1/4 t. cayenne pepper

1/2 t. salt

1/2 t. pepper

In a Dutch oven over medium heat, sauté chicken, garlic, onions and peppers in oil until chicken is no longer pink. Add tomatoes with juice and remaining ingredients; simmer one hour. Makes 10 servings.