Chunky Bean and Chicken Chili
  • 3cups tortilla chips
  • 1pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
  • 2teaspoons cooking oil
  • 219 ounce canscannelini beans, rinsed and drained
  • 6ounces shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
  • 14 1/2ounce candiced green chilies
  • 114 ounce canreduced 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 (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 (µg) 8,

    •  

  • Cobalamin (Vit. B12) (µg) 1,

    •  

  • sodium (mg) 1172,
  • Potassium (mg) 712,

    •  

  • calcium (mg) 434,

    •  

  • iron (mg) 4,

    •  

  • Percent Daily Values are based on a 2,000 calorie diet

top brands