Tortilla Chicken Chili and Color in Motion 5k Winner

You know you’re in Dallas when the temperature drops 18 degrees in just one hour. On Thursday afternoon it was 80 degrees F and 50 minutes later, it had dropped to 62 degrees. It didn’t stop there. Friday morning started out cold, but just seemed to get colder. This morning we saw our first freeze. (If you’re from the northeast or somewhere that has cold weather, you’re probably laughing at us Texans. Sorry, but when it gets cold here, we get excited!!)
Since it is chilly, this tortilla chicken chili should be perfect for your lunch or dinner today. I was looking for something quick to make for dinner, and while the sauce is not homemade (it’s a packet of McCormick Original Chili Seasoning mix), it was pretty good.
Did I mention this chili was super easy to make? It takes less than 30 minutes (including prep and cook-time) and would be a great meal if you’re pressed for time but want something quick. The chili almost tastes like a chicken enchilada since the addition of tortilla chips gives this chicken chili a traditional cornmeal flavor.
But before I get to the recipe, I want to announce the winner of my Color in Motion 5k Giveaway. Congrats to Liz N, who has won a free registration for her and a friend! 
If you didn’t win, I still have some good news… just for reading this blog, you will get 15% off the price of registration for the Color in Motion 5k. Simply enter the promo code DALLASDUO15 to save 15%. You can register here:
Color in Motion 5k
Alright; now back to the tortilla chicken chili. Step-by-step instructions and pictures begin. Enjoy and I hope everyone stays warm!

Cook chicken in large skillet over medium-high heat for 5 minutes.
Stir in seasoning, beans, tomatoes, corn, water and tortilla chips.
Bring to a boil.
Simmer for 10 minutes, stirring occasionally. 
Serve with shredded cheese, if desired.

Tortilla Chicken Chili
1 pound boneless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick Original Chili Seasoning Mix
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) pinto beans
1 can (11 oz.) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-sized 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 a 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
Recipe from: McCormick

NUTRITIONAL INFORMATION: 240 Calories | 4g Fat | 30g Carbohydrates | 34mg Cholesterol | 800mg Sodium | 7g Fiber | 21g Protein

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.