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—it’s ready in less than 30 minutes. —McCormick®

courtesy of McCormick®, 

Prep time: 10 minutes
Cook time: 16 minutes 
Serves: 8  

1 tablespoon oil 
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes 
1 package McCormick® Chili Seasoning Mix, Original 
1 14.5-ounce can diced tomatoes, undrained 
1 15–16 ounce can kidney beans, undrained 
2 11-ounce cans Mexican-style corn, drained 
1/2 cup water 
1 1/2 cups bite-sized tortilla chips 
Heat oil in a 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. 

Serve with desired toppings.