March 1, 2009

We headed to the ranch Saturday morning and I thought this recipe would be great to warm us up! (Who would've thought we'd have freezing temperatures Saturday after a 90 degree Friday? ONLY in Texas!!)

Tortilla Chicken Chili

1 lb. boneless, skinless chicken breast halves, cut into 3/4 inch cubes
1 pkg McCormick chili seasoning mix
1 can diced tomatoes, undrained
1 can kidney, white, or pinto beans, undrained (I used 2 cans)
1 can Mexicorn, drained
1/2 cup water
1 1/2 cups tortilla chips, broken
Shredded cheddar
Sour cream
Chopped cilantro

Heat lightly oiled, large skillet on medium-high heat. Add chicken; cook and stir until lightly browned (10-15 minutes).

Stir in seasoning mix, tomatoes, beans, corn, water, and chips; bring to boil. Reduce to low heat; cover and simmer 20 minutes, stirring occasionally.



Serve topped with cheese, sour cream, and cilantro.

(I served the chips with the chili and didn't stir into the recipe as it calls for.)

(Bunco Scrap-Cookbook--from Rachael)