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.
Ingredients
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3 cups tortilla chips
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1 lb. chicken
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2 tsp. cooking oil
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2 19-oz. cans cannelini beans, rinsed and drained
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6 oz. shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
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1 4.5-oz. can diced green chilies
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1 14-oz. can reduced sodium chicken broth
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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 information
Calories 575, Total Fat 23 g, Saturated Fat 10 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 111 mg, Sodium 1172 mg, Carbohydrate 52 g, Total Sugar 1 g, Fiber 14 g, Protein 55 g. Daily Values: Vitamin C 13%, Calcium 43%, Iron 23%.
Percent Daily Values are based on a 2,000 calorie diet
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White Chili
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