Chunky Bean and Chicken Chili

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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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Recipe Summary

total:
20 mins
Servings:
4
Nutrition Info
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Ingredients

Directions

  • 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.

  • 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

Per Serving:
575 calories; fat 23g; cholesterol 111mg; saturated fat 10g; carbohydrates 52g; mono fat 2g; poly fat 3g; insoluble fiber 14g; sugars 1g; protein 55g; vitamin a 680.3IU; vitamin c 7.7mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 11.3mg; vitamin b6 0.6mg; folate 8.1mcg; vitamin b12 0.7mcg; sodium 1172mg; potassium 712mg; calcium 434.2mg; iron 4.1mg.
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