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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!
1 tablespoon oil
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 beans, undrained
1 can (11 ounces) Mexican-style corn, drained
1/2 cup water
1 1/2 cups bite-size tortilla chips
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.
If a thinner chili consistency is desired, stir in an additional 1/2 cup water.
Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sour cream and chopped cilantro.
(Amount per serving)
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