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Tortilla Chicken Chili

Tortilla Chicken Chili

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!


  • 1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
  • 1 package McCormick® Chili Seasoning Mix
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (15 to 16 ounce) can kidney, white or pinto beans, undrained
  • 1 (11 ounce) can 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.

Yield: 6 (1-cup) servings

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

Recipe and photo credit: McCormick

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