Chunky Bean & Chicken Chili

By Laura77

Ingredients

• 3 C tortilla chips
• 1 lb skinless, boneless chicken breasts or thighs, cut into bite-size pieces
• 2 t cooking oil
• 2 19-oz cans cannellini beans, rinsed and drained
• 6 oz shredded Monterey Jack cheese with jalapeno peppers (1 1/2 cups)
• 1 4.5-oz can diced green chilies
• 1 14-oz can reduced sodium chicken broth
• Fresh cilantro

Details

Servings 4

Preparation

Step 1

Coarsely crush 2 cups of the chips.

In a 4- to 5-quart Dutch oven, brown the 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.

Serve chili with tortilla chips that have been sprinkled with remaining 1/2 cup cheese and broiled until lightly brown.