Shelly's Recipe

TORTILLA CHICKEN CHILI

Category: Chili

1 lb boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 pkg Chili Seasoning Mix
1 (14 1/2 oz) can diced tomatoes, undrained
1 (15 to 16 oz) can kidney, white or pinto beans, undrained
1 (11 oz) 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)

Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. 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. If desired, add additional amount of water if it seems to thick. Serve with shredded cheese, sour cream and chopped cilantro, if desired. Serves 6