Mexi-Chicken Chow Down

This is a super easy Mexican Chicken Chili (or something like that) that takes about 10 minutes to make and it's amazing. I came up with this one by throwing together whatever I had laying around, so feel free to try adding anything else you might think would work out. Here's what I did:

Ingredients:
1 12 oz can of Tomotoes and Green Chilis (found in the international isle)
2 cans of ground chicken (drained)
1 bag of microwavable corn
Hot sauce
1/2 of a medium onion chopped
1 clove of garlic (a tsp of garlic powder would work too)
Salt
Pepper
Extra Virgin Olive Oil

Heat up a pan over medium heat and pour in about 2 tablespoons of EVOO. Let this heat up until you can drop in a piece of onion and it sizzles. Add in the onions and garlic and sautée this for about 5 minutes or until onions become slightly translucent.

While this is going on, cook the corn in the microwave (or if in a pot, have it done before hand) per the directions on the package.

Next add in the chicken and cook this up for about 3 minutes (should heat up pretty quickly and it's already cooked, so no need to worry about under cooking here).

Now just dump in the tomatoes and chilis and corn into the mix. Add salt and pepper to taste. Don't forget to add in your favorite hot sauce if you like it spicy! You'll want to let this cook, for another 5 minutes or so to let all the flavors get absorbed.

And that it! I topped mine off with some shredded cheese before serving. You could use this as a dip with tortilla chips, throw it in a tortilla, eat it like a soup. Whatever you feel like. It's pretty versatile.

Optional ingredients to add in:
Chopped peppers
Rice
Black Beans
Substitute ground beef for chicken