The addition of tortilla chips gives this chicken chili a traditional cornmeal flavor that is almost like eating a chicken enchilada. It's not only easy to make but it's ready in less than 30 minutes!
FEATURED PRODUCTS
COOK TIME
Total 26 Min(s) | Prep 10 Min(s) | Cook 16 Min(s) | 6 servings
INGREDIENTS
- 1 tablespoon oil
- 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 package McCormick® Chili Seasoning Mix
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (15 to 16 ounces) kidney beans, undrained
- 1 can (11 ounces) Mexican-style corn, drained
- 1/2 cup water
- 1 1/2 cups bite-size tortilla chips
DIRECTIONS
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
- 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.
- Serve with desired toppings.
KITCHEN TIPS
Serve with assorted toppings, such as shredded cheese, sour cream and chopped cilantro.
Daily Value per Serving*
- Total Fat 4g
- Cholesterol 34mg
- Sodium 800mg
- Total Carbohydrates 30g
- Fiber 7g
- Protein 21g
Calories 240
*Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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