Chunky Bean and Chicken Chili

(Courtesy of Better Homes and Gardens)

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.