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South of the Border Chicken Chili
main dishes

South of the Border Chicken Chili

For a change from the typical chili, try chicken chili with two types of beans, corn and tomatoes. It's a quick and easy one-pot dinner Photo credit: Ali Ebright from Gimme Some Oven.
  • 10m

    prep time

  • 20m

    Cook Time

  • 289

    Calories

  • 9

    Ingredients

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Ingredients

6

Servings

  • 1 tablespoon oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup chopped bell pepper
  • 1 package McCormick® White Chicken Chili Seasoning Mix
  • 1 cup water
  • 1 can (15 ounces) white beans, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 1/2 ounces) diced tomatoes, drained
  • 1 can (8 3/4 ounces) whole kernel corn, drained

Instructions

  • Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.

  • Stir in Seasoning Mix, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with desired toppings.

Nutrition information (per Serving)

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