If you are looking for a chili recipe without the tomato base, try this hearty soup that calls for cannellini beans, green chiles, and Monterey Jack cheese.
Total Time: 20 mins
1 pound skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2 19 ounce cans cannelini beans, rinsed and drained
6 ounces shredded Monterey Jack cheese with jalapeno peppers (1-1/2 cups)
1 4 1/2ounce can diced green chilies
1 14 ounce can reduced sodium chicken broth
Fresh cilantro (optional)
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.
Per Serving: 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