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Chunky Bean and Chicken Chili
Ingredients
- 3 cups tortilla chips
- 1 pound chicken
- 2 teaspoons cooking oil
- 2 19 ounce can cannelini beans, rinsed and drained
- 6 ounces shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
- 1 4 1/2 ounce can diced green chilies
- 1 14 ounce can reduced sodium chicken broth
- Fresh Cilantro (optional)
Directions
1. Preheat broiler. Coarsely crush 2 cups of the chips.
2. 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.
3. 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.
