Tortilla Chicken Chili

The addition of tortilla chips gives this Tortilla 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!

Tortilla Chicken Chili


  • 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
  • 1 package McCormick® Chili Seasoning Mix, Original
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (15 to 16 ounce) can kidney, white or pinto beans, undrained
  • 1 (11 ounce) can 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)

If a thinner chili consistency is desired, stir in an additional 1/2 cup water.


  1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir for 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 for 10 minutes, stirring occasionally.
  3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Yield: 6 (1-cup) servings | Prep: 10 min | Cook: 16 min

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 photo used with permission from: McCormick