Tortilla Chicken Chili

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!

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.

nutritional information: per serving Calories: 240 Fat: 4 g Carbohydrates: 30 g Cholesterol: 34 mg Sodium: 800 mg Fiber: 7 g Protein: 21 g

Recipe and photograph provided courtesy of McCormick - used with permission.