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Chunky Bean and Chicken Chili
- Makes: 4 servings
- Start to Finish
If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.
skinless, boneless chicken breast halves, cut into bite-size pieces
cannellini beans, rinsed and drained
shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
4 1/2 -
diced green chilies
14 1/2 -
reduced-sodium chicken broth
Chopped fresh cilantro (optional)
Preheat broiler. Coarsely crush 2 cups of the chips.
In 4- to 5- quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 cup of the cheese, the chilies, broth, 1/2 cup water, and crushed chips. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, for tortilla crisps, place remaining 1 cup chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 cup cheese. Broil 6 inches from heat for 1 to 2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle with cilantro, if desired. Makes 4 servings.
(Chunky Bean and Chicken Chili)
Servings Per Recipe 4, carb. (g) 52, Riboflavin (mg) 0, Niacin (mg) 11, pro. (g) 55, cal. (kcal) 575, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 2, sat. fat (g) 10, chol. (mg) 111, Fat, total (g) 23, sodium (mg) 1172, fiber (g) 14, Potassium (mg) 712, sugar (g) 1, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, vit. A (IU) 680, vit. C (mg) 8, calcium (mg) 434, iron (mg) 4, Thiamin (mg) 0, Polyunsaturated fat (g) 3