I am not a fan of chili, but I thought I would try this recipe to give my family a form of chili and we loved it! It was great!
Makes 6 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 16 minutes
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 (I used kidney)
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.
Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.
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