Before starting, wash and dry all produce. Pat chicken dry with paper towels. Season with 1/2 tsp garlic salt, 1/2 tbsp Mexican Seasoning (dbl both for 4 ppl) and pepper. Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown all over, 2-3 min per side.

Meanwhile, on a clean surface, core, then cut pepper into 1/2-inch pieces.

Add peppers to the pot with chicken. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.

Add crushed tomatoes, corn, remaining Mexican Seasoning, 1/4 tsp garlic salt and 1/4 cup water (dbl both for 4 ppl) to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil. Once boiling, reduce heat to medium. Simmer until chili thickens slightly and chicken is cooked through, 6-7 min.** Season with pepper.

When chicken is done, remove chicken from chili and cut into smaller pieces, if desired. Divide chunky chicken chili between bowls. Sprinkle with cheese. Dollop sour cream over top.