"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—it’s ready in less than 30 minutes. "
1 tablespoon oil
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick® Chili Seasoning Mix, Original
1 14.5-ounce can diced tomatoes, undrained
1 15–16 ounce can kidney beans, undrained
2 11-ounce cans Mexican-style corn, drained
1/2 cup water2 cups bite-sized tortilla chips
Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
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.
Serve with desired toppings.