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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
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)
  • 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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