Chunky Bean and Chicken Chili
Better Homes and Gardens
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- 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)
- 1. Preheat broiler. Coarsely crush 2 cups of the chips.
- 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.
- 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.
- nutrition facts
- Calories575 Total Fat (g)23 Saturated Fat (g)10, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)3, Cholesterol (mg)111, Sodium (mg)1172, Carbohydrate (g)52, Total Sugar (g)1, Fiber (g)14, Protein (g)55, Vitamin C (DV%)13, Calcium (DV%)43, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet
This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.
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Chunky Bean and Chicken Chili Recipe at a Glance
- COURSE: Soups/Stews