From the cookbook: Church Potluck, Carry-Ins and Casseroles
Tortilla Chili
Serves 10
Don't add the tortilla chips is you take this to a carry-in. Instead, crush some tortilla chips and take them in a bowl along with bowls of shredded cheddar cheese and sour cream. Everyone can put their own chips, cheese and sour cream on as desired.
2 lbs. boneless, skinless chicken breast, cut into bite-sized pieces
2 1.25-oz. pkgs. chili seasoning mix
2 14.5-oz. cans diced tomatoes
15 oz. can pinto beans, do not drain
2 15.25-oz. cans Mexican-style corn, drained
2 c. water
2 c. broken tortilla chips
Heat a lightly oiled large skillet over medium high heat. Add chicken. Cook and stir about 5 minutes until lightly browned.
Stir in remaining ingredients except tortilla chips, and bring to a boil. Reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Mix in tortilla chips and serve with shredded cheddar cheese and sour cream, if desired.
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Another Great Group of *~ Beth ~*
MARKETPLACE
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