Chunky Bean and Chicken Chili

Name: Chunky Bean and Chicken Chili
Cook time: 5 min
Total time: 20 min
Ingredients: 3 cups tortilla chips; 1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces; 2 teaspoons cooking oil; 2 19 ounce cans cannelini beans, rinsed and drained; 6 ounces shredded Monterey Jack cheese with jalapeño peppers (1-1/2 cups); 1 4.5 ounce can diced green chilies; 1 14 ounce can reduced sodium chicken broth; Fresh cilantro (optional)

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Cook Time: 5 minutes

Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

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3 cups tortilla chips1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces2 teaspoons cooking oil2 19 ounce cans cannelini beans, rinsed and drained6 ounces shredded Monterey Jack cheese with jalapeño peppers (1-1/2 cups)1 4.5 ounce can diced green chilies1 14 ounce can reduced sodium chicken brothFresh cilantro (optional)

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Instructions

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Step 1

Preheat broiler. Coarsely crush 2 cups of the chips.

Step 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.

Step 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.