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Chunky Bean and Chicken Chili
Ingredients (4 Servings)
- 3 cups tortilla chips
- 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
- 2 teaspoons vegetable oil
- 2 19 - ounce cans cannellini 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 1/2 - ounce can reduced-sodium chicken broth
Directions
- Preheat broiler. Coarsely crush 2 cups of the chips.
- 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
Per serves- Calories :- 575
- Protein :- 55g
- Fat :- 23g
- Fibre:- 14g
- Sodium:- 1172mg
- Carbohydrates:- 52g
