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.

Source: Midwest Living
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Ingredients

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Directions

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  • Preheat broiler. Coarsely crush 2 cups of the chips.

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  • 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.

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  • 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.

Nutrition Facts

575 calories; total fat 23g; saturated fat 10g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 111mg; sodium 1172mg; potassium 712mg; carbohydrates 52g; fiber 14g; sugar 1g; protein 55g; vitamin a 680IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 8mcg; vitamin b12 1mcg; calcium 434mg; iron 4mg.

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