Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this Chicken Taco Chili is a flavorful solution that delivers a fiesta in every spoonful. Chicken taco chili marries the best of Tex-Mex cuisine and comforting chili, all in one delectable bowl.
Ingredients
| 4 | CHI-CHI’S® Fajita Tortillas, cut into thin strips |
| 3 | water |
| 1 | (16-ounce) jar CHI-CHI’S® Thick & Chunky Salsa |
| 3 | HERB-OX® Chicken Bouillon Cubes |
| 1 | (1.25-ounce) package CHI-CHI’S® Taco Seasoning Mix |
| 1 | (10-ounce) cans HORMEL® Premium Chicken Breast , drained and flaked |
| 1 | (15-ounce) can black beans, drained and rinsed |
| 1 | (11-ounce) can whole kernel corn with red and green bell peppers, drained |
| Sour cream, if desired |
Directions
Heat oven to 400°F.
Place tortilla strips on baking sheet; lightly coat strips with cooking spray. Bake 5 to 6 minutes or until crisp.
Meanwhile, in large saucepan, stir together water, salsa, bouillon and taco seasoning over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cook 5 minutes.
Add chicken, beans and corn to saucepan. Cook 10 to 12 minutes or until soup is hot and flavors are blended. Ladle into warm bowls; top with tortilla crisps. Garnish with sour cream.
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