Favorite Recipes: Tortilla Chicken Chili

Since Rachel and I both full time jobs as well as running Charms City Company, sometime finding time to prepare a homemade dinner can be challenging.  My secret weapon on a cold winter night is Tortilla Chicken Chili from McCormick!  My good friend, Amy, made this recipe and shared it with me.  The first time I had this, I fell in love with chili all over again!  It's super easy and so delicious.  I've made it for get togethers in a large crock pot, too.  Stay warm with this easy chili recipe-

happy eats-

Katie

Tortilla Chicken Chili

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, Original orMcCormick® Chili Seasoning Mix Mild
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.