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Ingredients
| tortilla chips (crushed): 3 cups |
| chicken breasts: 1 lb |
| olive oil: 2 tsp |
| cannellini beans: 19 oz |
| monterey jack cheese: 6 oz |
| green hot chili peppers: 4.5 oz |
| chicken broth: 14 oz |
Chunky bean & chicken chili
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.