Chunky Bean and Chicken Chili
- Makes: 4 servings
- Start to Finish 20 mins
cannelini beans, rinsed and drained
shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
4 1/2 -
diced green chilies
reduced sodium chicken broth
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 cilantro. Makes 4 servings.
(Chunky Bean and Chicken Chili)Servings Per Recipe 4, carb. (g) 52, Riboflavin (mg) 0, Niacin (mg) 11, pro. (g) 55, Pyridoxine (Vit. B6) (mg) 1, cal. (kcal) 575, Monosaturated fat (g) 2, sat. fat (g) 10, chol. (mg) 111, Fat, total (g) 23, sodium (mg) 1172, fiber (g) 14, Potassium (mg) 712, Folate (µg) 8, sugar (g) 1, Cobalamin (Vit. B12) (µg) 1, vit. A (IU) 680, calcium (mg) 434, vit. C (mg) 8, iron (mg) 4, Thiamin (mg) 0, Polyunsaturated fat (g) 3