Chunky Bean and Chicken Chili

(from susieq10’s recipe box)

Calories 575, Total Fat 23 g, Saturated Fat 10 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 111 mg, Sodium 1172 mg, Carbohydrate 52 g, Total Sugar 1 g, Fiber 14 g, Protein 55 g. Daily Values: Vitamin C 13%, Calcium 43%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet

Source: recipe.com

Cook time: 20 minutes
Serves 4 people

Categories: chicken

Ingredients

  • 3 cups
  • tortilla chips
  • 1 lb.
  • chicken
  • 2 tsp.
  • cooking oil
  • 2 19-oz. cans
  • cannelini 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 (optional)

Directions

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

  4. 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.

  6. 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.

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