Chunky Bean and Chicken Chili
cups tortilla chips
pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
teaspoons cooking oil
19 ounce cans cannelini beans, rinsed and drained
ounces shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
4 1/2 ounce can diced green chilies
14 ounce can reduced sodium chicken broth
Fresh cilantro (optional)
- Preheat broiler. Coarsely crush 2 cups of the chips.
- 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.
- 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