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Chunky Bean And Chicken Chili

Ingredients

• 3 cups tortilla chips
• 2 teaspoons vegetable oil
• 1 pound skinless, boneless chicken breasts or thighs, cut into bite-size pieces
• 2 19-ounce cans cannellini (white kidney) beans, rinsed and drained
• 1 1/2 cups shredded Monterey Jack cheese with jalapeno peppers
• 1 4.5-ounce can diced green chiles, undrained
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• Fresh cilantro (optional)

Directions

1. Preheat broiler.
2. Coarsely crush 2 cups of the chips.
3. In 4- to 5-quart Dutch oven, heat oil over medium-high heat.
4. Add chicken and cook until brown.
5. Add beans, 1 cup of the cheese, undrained chiles, broth, the water, and crushed chips and simmer, uncovered, for 5 minutes, stirring occasionally.
6. Meanwhile, for tortilla crisps, place remaining 1 cup chips on a baking sheet lined with nonstick foil.
7. Sprinkle with remaining 1/2 cup cheese.
8. Broil 6 inches from heat for 1 to 2 minutes.
9. Serve chili with tortilla crisps.
10. Sprinkle with cilantro.

Attribution