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 but it's ready in less than 30 minutes!

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
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.

Tip:  If a thinner chili consistency is desired, stir in an additional 1/2 cup water.
 

Nutrition Information per 1 serving
  
Calories: 240 Sodium: 800 mg
 
Fat: 4 g Carbohydrates: 30 g
 
Cholesterol: 34 mg Fiber: 7 g
 
Protein: 21 g