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Rocky Ford Chili

When my brother and sister were in grade school in little Rocky Ford, Colorado, this comforting chili dish was served in the school cafeteria. My siblings described it to my mother so she could duplicate it at home. We all enjoy preparing it for our own families now.—Karen Golden, Phoenix, Arizona
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • 2 cans (14.3 ounces each) chili with beans
  • 1 package (10 ounces) frozen corn
  • 4 cups corn chips
  • 1 cup shredded lettuce
  • 1 cup shredded Mexican cheese blend
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup sour cream
  • 1/4 cup salsa

Directions

  • In a large microwave-safe bowl, cook chili and corn on high for 2-4 minutes or until heated through. Place corn chips in four large soup bowls; top with chili mixture, lettuce, cheese, olives, sour cream and salsa.
Nutrition Facts
1 serving: 664 calories, 32g fat (11g saturated fat), 55mg cholesterol, 1522mg sodium, 69g carbohydrate (6g sugars, 11g fiber), 26g protein.

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