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Chicken and Corn Chili from McCormick®

Rated as 5 out of 5 Stars
31k

"Ready in less than 30 minutes, this gluten-free one-skillet dish is the perfect family dinner for busy weeknights."
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Ingredients

servings 241
Original recipe yields 6 servings (6 cups)

Directions

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  1. Heat oil in 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 and corn. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Nutrition Facts


Per Serving: 241 calories; 4.6 26.1 23.1 44 758 Full nutrition

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Reviews

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This was a great easy recipe. My 16 year old made it for the family. I doubled the tomatoes, added a can of Rotel and it was just enough for four hearty sized bowls.

I was in a hurry, and this recipe came up in my search. Outstanding! And it was unbelievably easy and quick to make. I had some canned chicken breast, and I used kidney beans instead of pinto be...

Easy to make, and everyone enjoyed it. Reminds me of chili the way my mother used to make in large volumes; always good to enjoy for a couple days after.