Ingredients
Scale
- 1 tablespoon oil
- 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 beans, undrained
- 1 can (11 ounces) Mexican-style corn, drained
- 1/2 cup water
- 1 1/2 cups bite-size tortilla chips
Instructions
- Heat oil in a large nonstick skillet on medium-high heat. Add chicken; cook and stir for 5 minutes or until lightly browned.
- Stir in Seasoning Mix, tomatoes, beans, corn, water, and tortilla chips. Bring to a boil.
- Reduce heat to low; cover and simmer for 10 minutes, stirring occasionally.
- Serve with desired toppings.
Notes
- Substitute kidney beans with black beans if preferred.
- Use fresh or frozen corn instead of canned corn.
- Top with shredded cheese, sour cream, or avocado for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg