Fresh And Light Chicken Veggie Chili

• 5 tablespoon butter, such as country crock® spread, divided
• 2 corn tortillas, cut into small wedges
• 12 ounce boneless, skinless chicken breast, cut into small chunks
• 1 1/4 cup fresh corn kernels
• 1 small red bell pepper, chopped
• 1/2 cup onion, chopped
• 1 1/2 pound plum tomatoes, chopped
• 1/2 cup water
• 2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup fresh cilantro leaves, chopped

1. Melt 1 tablespoon Country Crock® Spread in large nonstick skillet over medium-high heat. Add tortillas and cook, stirring frequently, until lightly browned and crisp, about 4 minutes; remove and set aside.
2. Melt 1 tablespoon Spread in same skillet over medium-high heat and cook chicken, stirring frequently, until thoroughly cooked, about 3 minutes; remove and set aside. Melt remaining 2 tablespoons butter in same skillet over medium-high heat and cook corn, red pepper, and onion, stirring occasionally, until crisp-tender, about 4 minutes.
3. Stir in tomatoes, 1/2 cup water, chili powder, and salt and bring to a boil over high heat. Reduce heat and cook covered until tomatoes cook down and vegetables are tender, about 5 minutes. Stir in chicken and cilantro; top servings with tortilla wedges.