Southwestern Recipes

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!

Tortilla Chicken Chili

Yield: 6 (1 cup) servings

Ingredients

  • 1 pound boneless skinless chicken breast halves, cut into 3/4 inch cubes
  • 1 package McCormick® Chili Seasoning Mix
  • 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)

Instructions

  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 10 minutes, stirring occasionally.
  3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Notes

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

Nutrition

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

Attribution

Recipe used with permission from: McCormick McCormick



God's Rainbow - Noahic Covenant