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!
10m
PREP TIME
16m
COOK TIME
240
CALORIES
8
INGREDIENTS
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!
10m
PREP TIME
16m
COOK TIME
240
CALORIES
8
INGREDIENTS
Ingredients 6 (1 cup) Servings
- 1 tablespoon oil
- 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
- 1 package McCormick® Chili Seasoning Mix
- 1 can (14 1/2 ounces) diced tomatoes, undrained
-
1
can
(15 to 16 ounces)
kidney beans, undrained
![substitution]( "substitution")
Substitutions available
- (15 to 16 ounces) white or pinto beans, undrained
-
1
can
(11 ounces)
Mexican-style corn, drained
![substitution]( "substitution")
Substitutions available
- whole kernel corn, drained
- 1/2 cup water
- 1 1/2 cups bite-size tortilla chips
INSTRUCTIONS
- 1 Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 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 desired toppings.
NUTRITION INFORMATION
(per Serving)
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