Chunky Bean and Chicken Chili

If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.

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47 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Cook: 5 mins
  • Broil: 1 min to 2 mins
  • Start to Finish: 20 mins
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Chunky Bean and Chicken Chili
Ingredients
3
cups tortilla chips
1
pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2
teaspoons cooking oil
2
19 ounce cans cannelini 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 ounce 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.
Nutrition Facts (Chunky Bean and Chicken Chili)
    Per serving:
  • 575 kcal cal.,
  • 23 g fat
  • (10 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 111 mg chol.,
  • 1172 mg sodium,
  • 52 g carb.,
  • 14 g fiber,
  • 1 g sugar,
  • 55 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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