Tortilla Chicken Chili Recipe

Under $2.25 per serving. 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!
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  • 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)
10 mins
15 mins
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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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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