South of the Border Chicken Chili

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

Servings: 6

Ingredients

  • 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

  • 1 Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes.
  • 2 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.

TIPS AND TRICKS

Serving Suggestion: Serve with assorted toppings, such as shredded cheese, sliced avocado, chopped cilantro and sour cream.

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NUTRITION INFORMATION

(per Serving)

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