 | | Directions | 1. Heat lightly oiled 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 shredded cheese, sour cream and chopped cilantro, if desired.Test Kitchen Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 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, white or pinto beans, undrained |
| - | | 1 can (11 ounces) Mexican-style corn cor3e 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) |
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| | Nutrition (per serving) | Calories: 240 Calories
Fat: 4 Grams
Protein: 21 Grams
Cholesterol: 34 Milligrams
Carbohydrates: 30 Grams
Sodium: 800 Milligrams
Fiber: 7 Grams
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