Ingredients:
3 c. tortilla chips
1 lb. skinless, boneless chicken breasts or thighs, cut into bite-size pieces
2 tsp. cooking oil
2 cans (19 oz. each) cannelini beans, rinsed and drained
6 oz. shredded Monterey Jack cheese with jalapeno peppers (1 1/2 c.)
1 can (4 1/2 oz.) diced green chilies
1 can (14 oz.) reduced sodium chicken broth
Fresh cilantro, optional
Directions:
Preheat broiler. Coarsely crush 2 cups of the chips.
In a 4-5 quart Dutch oven brown chicken in hot oil over medium-high heat. Add beans, 1 c. of the cheese, the chilies, broth, 1/2 c. water and crushed chips. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.
Meanwhile, for tortilla crisps, place remaining 1 c. chips on baking sheet lined with nonstick foil. Sprinkle with remaining 1/2 c. cheese. Broil 6 inches from the heat for 1-2 minutes, until cheese is melted and begins to brown. Serve chili with tortilla crisps. Sprinkle cilantro.
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