Tortilla Chicken Chili |
| Name: |
patti osteen |
| Base: |
ft. knox |
| Recipe: |
Tortilla Chicken Chili
1-lb. boneless skinless chicken breast, cut in 3/4 in cubes,
1- pkg. (1.25 oz) McCormick original chili seasoning,
1- can (14.5 oz) diced tomatoes, undrained,
1- can (15-16oz) kidney, white or pinto beans, undrained,
1- can (11oz) Mexican-style corn, drained,
1/2- cup water,
1-1/2 cups broken tortilla chips(bite-size pieces),
Directions:
1. Heat a lightly oiled large nonstick skillet over medium-high heat. Add chicken; cook and stir until lightly brown, about 5 minutes.
2. Stir in remaining ingredients and bring to boil. Reduce heat to low. Cover and simmer, stirring occasionally, 10 minutes.
Serve with shredded cheddar cheese, sour cream, and chopped cilantro. If a thinner chili is desired stir in additonal 1/2 cup water.
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