• 6servings
  • 16minutes
  • 240calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes

  2. 1 package McCormick® Original Chili Seasoning Mix or McCormick® Mild Chili Seasoning Mix

  3. 1 can (14 1/2 ounces) diced tomatoes, undrained

  4. 1 can (15 to 16 ounces) kidney, white or pinto beans, undrained

  5. 1 can (11 ounces) Mexican-style corn or whole kernel corn, drained

  6. 1/2 cup water

  7. 1 1/2 cups broken tortilla chips (bite-size pieces)

  8. Shredded Cheddar cheese, sour cream and chopped cilantro

Instructions Jump to Ingredients ↑

  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.


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