4½ cups hot water
1 (11 ounce) can fiesta-style or whole kernel corn, drained
1 (10 ounce) can diced tomatoes and green chilies
1 (6.25 ounce) package Cabot Pepper Jack Macaroni and Cheese
1 – 2 tablespoons chili powder
1 pound shredded cooked chicken
1 lime, zested and juiced
Garnishes: grated Cabot Pepper Jack Cheese, tortilla chips and lime wedges
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Prep: 10 mins | Cook: 10 mins | Total: 20 mins
POUR water into a large saucepan and bring to a boil.
STIR in corn, tomatoes, macaroni and cheese pasta with flavor packet, and chili powder. Bring to a simmer and cook until the macaroni is tender, about 10 minutes.
ADD chicken, lime zest and juice and cook until heated through.
GARNISH with grated Pepper Jack, tortilla chips and lime wedges.
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