Mexicali Chicken Stew
|Taco seasoning||1 1⁄4 Ounce, divided (1 Package)|
|Boneless skinless chicken thighs||12 Ounce (1 Package)|
|Non stick cooking spray||1 Tablespoon|
|Canned stewed tomatoes with onions, celery and green peppers||29 Ounce (Two 14 1/2 Ounce Cans)|
|Frozen corn||10 Ounce (1 Package)|
|Frozen green beans||9 Ounce (1 Package)|
|Tortilla chips||4 Cup (64 tbs)|
Place half of taco seasoning in small bowl.
Cut chicken thighs into 1-inch pieces; coat with taco seasoning.
Coat large nonstick skillet with cooking spray.
Cook and stir chicken 5 minutes over medium heat.
Add tomatoes, corn, beans, and remaining taco seasoning; bring to a boil.
Reduce heat to medium-low; simmer 10 minutes.