Chunky Beans & Chicken Chili Ingredients 3 cups tortilla chips 1 lb. 2 tsp. cooking oil 2 19-oz. cans cannelini beans, rinsed and drained 6 oz. shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups) 1 4.5-oz. can diced green chilies 1 14-oz. 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.
Posted on: Thu, 17 Oct 2013 23:04:11 +0000
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