Arizona Chicken Chili Makes 4 servings. Serve with cornbread. 1 tablespoon oil 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks 2 tablespoons Santa Fe style spice blend (chili, cumin and garlic) 1 (14 1/2 ounce) can diced tomatoes 1 (11 ounce) can whole kernel corn 1 (14 1/2 ounce) can kidney beans Heat oil in large skillet. Add chicken cubes. Cook for 5 to 6 minutes. Stir in remaining ingredients; simmer, uncovered, 10 minutes. Top with shredded Cheddar cheese, if desired.