Chunky Bean and Chicken Chili Recipe

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Ingredients:

Serving

soup

Directions:

Ingredients
Cups tortilla chips
Lb. chicken
Tsp. cooking oil
-oz. cans cannelini beans, rinsed and drained
Oz. shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
-oz. can diced green chilies
-oz. can reduced sodium chicken broth
Fresh Cilantro (optional)
Directions
Preheat broiler. Coarsely crush 2 cups of the chips.
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.
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
Calories575 Total Fat (g)23 Saturated Fat (g)10, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)3, Cholesterol (mg)111, Sodium (mg)1172, Carbohydrate (g)52, Total Sugar (g)1, Fiber (g)14, Protein (g)55, Vitamin C (DV%)13, Calcium (DV%)43, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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