RECIPE AND PHOTO SUBMITTED BY Joanna Stringer Goff
Tortilla Chicken Chili
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Original Chili Seasoning Mix or McCormick® Mild Chili Seasoning Mix
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 or 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)
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.
Tortilla Chicken Chili
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Original Chili Seasoning Mix or McCormick® Mild Chili Seasoning Mix
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 or 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)
1 can (11 ounces) Mexican-style corn or 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)
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.
If you enjoyed this article, please consider sharing it!
