INGREDIENTS
2
chicken breasts (cooked and chopped)
1
sweet bell pepper (small chopped)
2 cups
instant white rice (not cooked)
2 cups
College Inn chicken broth ((or 16 ounces))
1
packet taco seasoning
2 tbsp
small chopped cilantro (plus more for garnish)
1 can
sweet yellow corn (approximately 2 cups if using fresh or frozen)
3 cups
shredded Mexican blend cheese (divided into 2 cups and 1 cup)
1 cup
smashed yellow corn tortilla chips or taco shells