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Chunky Bean and Chicken Chili

Makes: 4 servings

Cook 5 mins Broil 1 min to 2 mins Start to Finish 20 mins

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 canscannelini beans, rinsed and drained
6 ounces shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
1 4 1/2ounce candiced green chilies
1 14 ounce canreduced 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 (�g) 8,
Cobalamin (Vit. B12) (�g) 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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