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.

Chunky Bean and Chicken Chili
Photo: Andy Lyons
Cook Time:
5 mins
Broil Time:
1 mins
Total Time:
20 mins


  • 3 cup tortilla chips

  • 1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces

  • 2 teaspoon cooking oil

  • 2 19 ounce cans cannelini beans, rinsed and drained

  • 6 ounce shredded Monterey Jack cheese with jalapeño peppers (1-1/2 cups)

  • 1 4.5 ounce can diced green chilies

  • 1 14 ounce can reduced sodium chicken broth

  • Fresh cilantro (optional)


  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 (per serving)

575 Calories
23g Fat
52g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 575
% Daily Value *
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 111mg 37%
Sodium 1172mg 51%
Total Carbohydrate 52g 19%
Total Sugars 1g
Protein 55g
Vitamin C 7.7mg 39%
Calcium 434.2mg 33%
Iron 4.1mg 23%
Potassium 712mg 15%
Folate, total 8.1mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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