{soups-salads-and-salad-dressings} Tortilla Chicken Chili recipe

 

Tortilla Chicken Chili recipe

 

Makes 6 (1-cup) servings.

 

Prep Time: 10 minutes

Cook Time: 16 minutes

 

1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes

1 package McCormick® Chili Seasoning Mix, Original

1 can (14 1/2 ounces) diced tomatoes, undrained

1 can (15 to 16 ounces) kidney, white or pinto beans, undrained

1 can (11 ounces) Mexican-style corn or whole kernel corn, drained

1/2 cup water

1 1/2 cups broken tortilla chips (bite-size pieces)

Shredded Cheddar

cheese,

sour cream and chopped cilantro (optional)

 

1. Heat lightly oiled

large nonstick skillet

 on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

 

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

 

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tips

 

Test Kitchen Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.  Enjoy.

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