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

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.