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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 1/2ounce 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)
- Servings Per Recipe 4,
- cal. (kcal) 575,
- Fat, total (g) 23,
- chol. (mg) 111,
- sat. fat (g) 10,
- carb. (g) 52,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 3,
- fiber (g) 14,
- sugar (g) 1,
- pro. (g) 55,
- vit. A (IU) 680,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1172,
- Potassium (mg) 712,
- calcium (mg) 434,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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